The Fastest Quinoa, Bean, and Veggie Salad Ever

The Fastest Quinoa, Bean, and Veggie Salad Ever

These past few weeks, life has been insaaaaanely hectic. First I was in Chicago for the Nike #getouthere challenge weekend. The weekend after that I hosted my first Christmas party for mine and Adam’s friends (which meant I spent all day cleaning and cooking and the entire next day cleaning up all the cooking). Not to mention with it being the holiday season, there are events happening around the clock in Toronto!


The Christmas party went off really well, considering I had never hosted a party before (cans of beer and a few bags of chips with friends does not count as hosting FYI). I made a myriad of different snacks, including bruschetta, a twist on my favorite baked brie & cranberries by substituting with pomegranates and honey, veggie platter with hummus, chocolate covered pretzels, Christmas cookies, and more! I also decided to set up a donation tin where the money would go to the Daily Bread, a local food bank in Toronto. We raised $125 which I was super pleased about and I’m sure will go a long way for those who need it most.

Next weekend we’re driving up to Ottawa to spend Christmas with Adam’s family, driving back to Toronto, and then a few days later, driving up to Quebec for New Years. TOO MUCH DRIVING.


How about dat lemon dressing action

What i’m trying to get at, is that… life is busy! I’m busy, you’re busy, everyone is busy right now. Which is why this ‘salad’ is my FAVORITE thing to make when I have zero time to prep for lunch. It has everything in it that I love – quinoa, mushrooms, red onion, cherry tomatoes, feta. The beans are a perfect touch, as they are low in fat, but super high in protein and fiber. The extent of making this dish is cooking the quinoa, opening and rinsing a can of beans, chopping some veggies, and then mixing it all together. You’ll be set for a weeks lunch within 30 minutes.


Beans, beans, the magical fruit!

The Fastest Quinoa, Bean, and Veggie Salad Ever
Recipe Type: Lunch/Dinner
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 4 bowls
  • Salad
  • 1 cup uncooked quinoa
  • 1 cube chicken/veggie stock
  • 1.5 cups cherry tomatoes diced
  • 1/2 red onion chopped
  • 1 cucumber chopped
  • 1 can kidney beans
  • 1/2 cup feta crumbled
  • 8-10 mushrooms sliced
  • Dressing
  • Juice of one lemon
  • 2 tbsp olive oil
  • Salt and pepper
  1. Cook the quinoa according to package instructions, and add the chicken/veggie cube to the water (Or you can use chicken/veggie stock to cook it in)
  2. While the quinoa is cooking, open the can of beans and rinse them under cold water. Chop up all the veggies and crumble the feta. Set aside.
  3. In a separate bowl, combine the lemon juice with olive oil and s&p.
  4. Once the quinoa has cooked, let cool for about 10-15 minutes. In a large bowl, add the veggies, quinoa, kidney beans, and feta. Mix until evenly distributed.
  5. You can add the dressing now, or right before you eat it. I prefer to add it ahead of time to allow the dressing to soak into the salad!


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  1. Good for you for raising money for the local food bank! That is so awesome. Safe travels for all your holiday gatherings!! I’ve never been to Ottawa but my parents have. And my husband has worked there in the summer these past couple years.
    This salad looks great and I love your simple dressing! Sometimes simple is better! Happy Holidays love <3

    • beverleyc

      29 December

      Thank you! It feels good to give back for sure 🙂 Ah, one day you gotta make a trip up with your hubby and then make your way to Toronto. PLSPLSPLSPLSPLS

  2. Jen

    26 December

    This looks like my kind of salad. I’m a huge fan of the ingredients and that it’s quick! Can’t wait to try it!

    • beverleyc

      29 December

      Yess me too! I literally just put all my favorite foods into one bowl and had done with it

  3. Harriet Emily

    28 December

    I looooove quinoa! This salad looks so delicious Beverley, and so healthy – It’s perfect!

    • beverleyc

      29 December

      It is so versatile that it can be used for EVERYTHAAAANG. Thanks Harriet!

  4. Carmy

    31 December

    Sounds delicious! Perfect for a pinic too!

    • beverleyc

      31 December

      I love picnics!!!

  5. Sam Willey

    8 January

    Yes! Love this salad! We make a variation of it after our long slow distance runs on the weekend. Packed with nutrients and a perfect post workout lunch. 👌🏼😀

    • beverleyc

      11 January

      Ooo i would love to know your variation! I agree, it has everything you could want in a salad

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