If you ask me, grain salads are one of my go-to lunch options.
This refreshing green bean quinoa salad brings together nutty quinoa and crisp vegetables in a light, satisfying combination. Fresh green beans add a nice crunch, while the protein-packed quinoa keeps you feeling full.
It’s tossed with a simple lemon dressing that really lets the natural flavors shine through. A sprinkle of toasted almonds and crumbled feta cheese adds just the right finishing touch.
It’s a great make-ahead dish that works perfectly for busy weekday lunches or casual summer gatherings.
Why You’ll Love This Quinoa Green Bean Salad
- Quick and easy – This salad comes together in just 20 minutes, making it perfect for busy weeknight dinners or last-minute lunch prep.
- Protein-packed – With quinoa and chickpeas as the base, this salad provides plenty of plant-based protein to keep you satisfied for hours.
- Make-ahead friendly – You can prepare this salad in advance and it stays fresh in the fridge for several days – perfect for meal prep or packed lunches.
- Light and fresh – The combination of crisp green beans, fresh dill, and zesty lemon creates a refreshing salad that’s perfect for warm weather meals.
What Kind of Green Beans Should I Use?
Regular green beans (also called string beans or snap beans) are perfect for this salad, and you’ll find them easily at most grocery stores. Fresh beans should be bright green and snap crisply when bent – avoid any that are limp or have brown spots. While French haricots verts will also work beautifully in this recipe, they’re thinner and more tender, so you’ll need to reduce the cooking time by a minute or two. If fresh green beans aren’t in season, frozen ones can work in a pinch – just be sure to cook them until they’re just tender-crisp and give them a quick ice bath to keep their bright color and prevent them from getting mushy.
Options for Substitutions
This fresh salad is pretty flexible and you can switch things up based on what you have in your kitchen:
- Quinoa: You can swap quinoa with other cooked grains like bulgur, couscous, or brown rice. Just cook according to package instructions and cool before using.
- Green beans: Not a fan of green beans or can’t find any? Try asparagus cut into 1-inch pieces, sugar snap peas, or even blanched broccoli florets.
- Chickpeas: Any beans work well here – try white beans, kidney beans, or even black beans. Just make sure to rinse and drain them well.
- Feta cheese: Crumbled goat cheese makes a nice substitute, or try cubed fresh mozzarella. For a dairy-free version, you can skip the cheese or add some chopped olives for that salty kick.
- Fresh dill: Out of dill? Try fresh parsley, mint, or basil. If using dried herbs instead of fresh, remember to use about 1/3 of the amount called for.
- Lemon juice: Apple cider vinegar or white wine vinegar can work instead – start with 2 tablespoons and adjust to taste.
Watch Out for These Mistakes While Cooking
The success of this quinoa salad heavily depends on how you cook your quinoa – using too much water can leave you with mushy grains, so stick to a 1:2 ratio of quinoa to water and remember to rinse the quinoa before cooking to remove its bitter coating. When it comes to the green beans, avoid overcooking them – blanch them just until bright green and still crisp-tender (about 3-4 minutes), then immediately plunge them into ice water to stop the cooking process and preserve their crunch. Another common mistake is serving the salad immediately after mixing – letting it rest for at least 30 minutes allows the flavors to meld together, while the lemon juice and olive oil have time to properly coat all ingredients. For the best texture and flavor balance, make sure to pat your chickpeas completely dry after rinsing them, and add the feta cheese just before serving to prevent it from breaking down too much.
What to Serve With Green Bean Quinoa Salad?
This protein-packed quinoa salad works great as a light main dish, but it’s also perfect as a side for simple grilled meats or fish. I love serving it alongside grilled chicken breasts or salmon fillets since the lemony, fresh flavors complement them so well. For a Mediterranean-style meal, try pairing it with lamb kebabs and warm pita bread – the combination is super satisfying and feels like a complete dinner. If you’re bringing this to a cookout or picnic, it tastes great next to classic summer dishes like burgers, grilled vegetables, or even a rotisserie chicken from the store.
Storage Instructions
Keep Fresh: This quinoa salad is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they hang out together, making it taste even yummier the next day.
Make Ahead: Want to prep this in advance? Cook the quinoa and green beans ahead of time, then store them separately in the fridge. When you’re ready to eat, just toss everything together with the fresh ingredients. If you’re making it for a party, you can combine everything except the feta up to 24 hours ahead – just add the cheese right before serving.
Pack for Lunch: This salad travels really well! Pack it in a lunch container and enjoy it cold or at room temperature. If you want the feta to stay extra fresh, pack it separately and sprinkle it on top just before eating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 2-5 minutes |
| Total Time | 12-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
- 1 cup cooked and cooled quinoa
- 2 to 3 cups green beans, trimmed and cut into 1-inch pieces
- 1 can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- Juice from 1 lemon
- 2 to 3 tablespoons fresh dill (or 1 teaspoon dried dill)
- 2 to 3 tablespoons extra virgin olive oil
- Cracked black pepper to taste
Step 1: Prepare the Green Beans
If you are using fresh green beans, begin by boiling them in a pot of salted water for 2 minutes.
After boiling, quickly move the green beans to an ice bath to blanch them, or if you’re short on time, rinse them thoroughly with cold water to halt the cooking process.
Once cooled, drain the green beans and set them aside to be used later.
Step 2: Assemble and Toss the Salad
In a large bowl, gather all your other ingredients needed for the salad.
Add the prepared green beans to the bowl.
Toss the entire mixture together gently to combine the ingredients evenly.
Finish by adding some freshly ground black pepper on top to taste.
Mix thoroughly, ensuring the green beans and other components are well-integrated.
Serve your fresh, vibrant salad immediately, or refrigerate for later enjoyment.