Spring is the perfect time to enjoy a delicious, healthy, and refreshing salad. And that’s why I'm so excited to introduce you to one of my favorite springtime recipes: Quinoa Bean Salad. This recipe is a great way to enjoy the flavors of spring without spending hours in the kitchen. Whether you’re looking for a light lunch to take to the office, a side dish for a dinner party, or just something tasty and nutritious to enjoy at home, this Quinoa Bean Salad is a great option.

Best of all, this salad is incredibly easy to make, requiring only basic ingredients, and is incredibly versatile. Try pairing it with grilled salmon, roasted vegetables, or a light veggie soup for a complete meal. You can also add some diced fruit for a bit of sweetness and extra crunch, or experiment with different dressings, such as lemon vinaigrette, white or red wine dressings, or even a creamy strawberry dressing.

If you’re looking for a delicious and nutritious salad that’s easy to make and pairs well with a variety of other spring dishes, this Quinoa Bean Salad is the perfect choice. Read on for an ingredient checklist and pairing suggestions.

Ingredient Checklist

Quinoa. The base for the salad. I’m using basic boil-in-bag quinoa, but feel free to use the quinoa of your choice.
Red Beans. For a delicious meaty texture and a dash of red color.
Butter Beans. For a meaty-yet-buttery texture, and a neutral flavor. The stark-white color also adds some nice contrast.
Celery Heart. For crisp crunch and fresh vegetal flavor.
Red Onion. I’m using red onion for a couple of reasons. First and foremost, red onion brings a beautiful red color. Second, in terms of flavor, red onion strikes a nice balance between the sweetness of sweet onions and the ‘oniony bite’ of yellow onions. However, feel free to use the onion of your choice.
Fresh Cilantro. For those who don’t like cilantro, feel free to use an equal amount of fresh basil or parsley.
Garlic. We’re grilling the garlic because I feel that tones down the ‘garlicy bite,’ while bringing out a nice ‘roasted’ flavor.
Scallions. For subtle ‘oniony flavor’ and bright green color.
Red Pepper. I’m using Korean Red Pepper, which has a nice background ‘sweetness’ and a delicious ‘chili flavor.’ However, plain red pepper will work just fine.
Salt. A pinch of table salt is all we’re looking for. However, if you have a preferred ‘gourmet salt’ such as Pink Himalayan or Black Hawaiian, this is one recipe where those salts would work.
Black Pepper. I do strongly suggest freshly ground or even mortar ground for enhanced aromatics.
Sugar. Plain granulated sugar is all we’re looking for here.
Sunflower Seeds. We’re toasting them to enhance the texture and bring out a delicious buttery flavor.

What to Pair with Quinoa Bean Salad

Wine. A Sauvignon Blanc or a Pinot Grigio would pair well with this salad. Both of these wines are light and crisp, which would complement the light and refreshing flavors of the salad.
Grilled Chicken. A grilled chicken panini, perhaps with some spicy fermented veggies, melted cheese, and crusty bread, would be a delicious pairing with today’s salad.
Tofu & Veggies. Panko fried tofu, paired with roasted veggies, such as string beans, and a side of rice, perhaps with a spicy dipping sauce, would pair deliciously with this salad.
Salmon. A meaty, oily fish, such as salmon, would pair deliciously with today’s salad. Consider a zesty marinated salmon fillet, paired with figs and capers.