This vegan Mediterranean Quinoa White Bean Salad is packed with 12 grams of plant-based protein per serving.
Eat this salad as the main dish, throw it in a wrap for lunch, or serve it along side your favorite plant-based protein.
This is a great dish for using leftover cooked quinoa after making Homemade Vegan Quinoa Meatballs or Sweet Potato Quinoa Chili.
For more easy vegan salad dishes, try this Beet Apple Farro Salad or Vegan Harvest Salad.
Why You’ll Love this Mediterranean Quinoa White Bean Salad
- Quick & easy – This recipe comes together in just 10 minutes if you are using leftover cooked quinoa.
- Protein packed – This salad boasts over 12g of plant-based protein per serving!
- Meal Prep – Make a batch and have lunch for the week. This salad will store well in an air-tight container in the fridge for up to 5 days.
Ingredients
- Quinoa – Cooked quinoa adds tons of protein to this recipe. I chose white quinoa, but you could choose red or tricolor quinoa, or even another grain entirely if you prefer.
- Cannellini beans – Any white bean works for this recipe, but cannellini beans do have one of the highest protein contents.
- Pesto – I use my Vegan Nut-Free Pesto for this recipe, but you can easily use a store-bough variety.
- Italian dressing – Most store-bought Italian dressings are vegan, so you can likely use what you have in your fridge. If you don’t have it on hand, my Vegan Italian Dressing is super easy to make.
- Cucumber – Any cucumber works, just make sure to dice finely.
- Tomato – I prefer cherry tomatoes for their tender, easy-to-slice skin and fewer seeds. You can use any tomato you’d like, just make sure to dice to the same size as the cucumbers.
How to Make Mediterranean Quinoa White Bean Salad
Wash and chop the cucumbers and tomatoes and set aside.
I usually make this recipe when I have leftover quinoa, but if you don’t already have cooked quinoa, start by cooking it. You can cook your quinoa on the stove or in the instant pot if you have one.
Stovetop method: Place rinsed and drained quinoa in a medium stock pot with water at a 1:2 ratio. Bring to a boil, then lower to a simmer. Simmer covered for 15-20 minutes.
Instant pot method: Using a 1:1.25 quinoa to water ratio, place the quinoa and water into the basin of the Instant Pot. High pressure for 11 minutes, natural release for 10 then quick release if any pressure left.
Let the quinoa cool in the refrigerator before putting together the salad. This usually takes at least 30 minutes. If you are not in a rush, you can let the quinoa cool at room temperature for up to 1 hour.
Once the quinoa is cooled, place it in a large mixing bowl or storage container and add the cannellini beans, tomatoes, cucumber, pesto, and Italian dressing. Stir until evenly mixed.
That’s it! Enjoy this salad solo, with your favorite protein, or on top of a green salad. The options are endless.
How to Store Mediterranean Quinoa White Bean Salad
- Fridge: Store in an air-tight container in the fridge for up to 5 days.
More Tips
- Not vegan? Add parmesan cheese into the pesto or mixed into the salad itself
- Oil free? Replace the Italian dressing with balsamic vinegar, and omit the oil from the pesto.
- Want more protein? Add a second bean like chickpea or add sunflower or pumpkin seeds.
Mediterranean Quinoa White Bean Salad
Ingredients
- 2 cups cooked quinoa
- 1 15oz can cannellini beans
- 2 tbsp Vegan Nut-Free Pesto
- 2 tbsp Italian dressing
- ½ cup cherry tomatoes diced
- 1 cup cucumber diced
Instructions
- If you are not starting with already cooked quinoa, first cook the quinoa according to package directions. Allow the quinoa to cool to room temp or in the refrigerator for at least 30 minutes.
- Wash and chop the tomatoes and cucumbers and add them into a large mixing bowl.
- Rinse and drain the cannellini beans and add them to the bowl.
- Add the cooked and cooled quinoa and the remaining ingredients into the mixing bowl. Stir until evenly incorporated.
- Serve at room temp or chill in the refrigerator before serving. Enjoy!
Notes
- Not vegan? Add parmesan cheese into the pesto or mixed into the salad itself
- Oil free? Replace the Italian dressing with balsamic vinegar, and omit the oil from the pesto.
- Want more protein? Add a second bean like chickpea or add sunflower or pumpkin seeds.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
This is such a light yet flavorful combo. Perfect for the summer or any time of year!
### Positive Comment
This Vegan Mediterranean Quinoa White Bean Salad is absolutely amazing! I love how it’s packed with 12 grams of plant-based protein, making it a satisfying and nutritious option for any meal. The versatility of this dish is fantastic – I’ve enjoyed it as a main course, wrapped it up for a delicious lunch, and served it alongside my favorite plant-based proteins. It’s also a perfect way to use up leftover quinoa, especially after making your incredible Vegan Quinoa Meatballs or Sweet Potato Quinoa Chili. Thank you for sharing such a delicious and healthy recipe!
I always struggle to find good quinoa recipes. Thanks for sharing!
This Mediterranean Quinoa White Bean Salad looks absolutely delicious and nutritious! I love how you’ve combined hearty quinoa with protein-packed white beans and a medley of vibrant Mediterranean flavors. The addition of cherry tomatoes, cucumbers, and olives not only adds color but also enhances the freshness of the dish. Your recipe is perfect for a light summer meal or a flavorful side dish. Can’t wait to try making this wholesome salad at home! Thanks for sharing such a fantastic recipe!
Looks light and refreshing. A perfect summer recipe!
This Mediterranean Quinoa looks delicious and would be the perfect dish to make with home-grown veggies this summer.
What an awesome recipe. I just discovered quinoa and now I’ve been wondering how I’ve missed eating it all these years! I’m looking for new and interesting recipes. This one looks like a keeper!
Look healthy and good!
I love quinoa salads. I am gluten and dairy free so this recipe really makes my day.
This looks absolutely delicious! Definitely adding it to recipes I want to try.