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Tri-Color Quinoa, White Bean, and Bell Pepper Salad

When I don’t feel like cooking and I ask Mike to cook for us, we inevitably end up with one of two things for dinner: eggs or foul m’demmas (an Egyptian dish of mashed fava beans with garlic, tomato, parsley, cumin, lemon, and olive oil).

Now, I love eggs in all their incarnations, and Egyptian food is always a favorite. But sometimes I wish the hubby would whip up something different, like, oh I don’t know, say a roast chicken with gravy or beef bourguignon. (Wishful thinking, right?)

I have to say though, he will offer to take me out to one of our favorite places if I need a meal away from the kitchen, and I adore him for that. Sometimes even one meal that someone else cooked and cleaned up after is enough of a break to make me feel refreshed.

Tri-Color Quinoa, White Bean, and Bell Pepper Salad 2

Knowing how the scenario will play out, I try to keep my fridge and pantry stocked with foods that can easily be turned into lunch or dinner with minimal effort for those days. Like beans and quinoa, two of the main ingredients in my Tri-Color Quinoa, White Bean, and Bell Pepper Salad. Just add bell peppers, onion, and a flavorful dressing and dig in.

And here’s a hint to help a meal like this come together even quicker: if you do any meal prep for the week on the weekend, cook up a double batch of quinoa and store it in the fridge to eat during the week. It’s perfect as a quick side dish, turned into patties and served with a super quick fresh salsa, or made into salad!

Tri-Color Quinoa, White Bean, and Bell Pepper Salad 3

Tri-Color Quinoa, White Bean, and Bell Pepper Salad
Prep time: 
Total time: 
Yield: 6 to 8 side dish-sized servings, or 4 lunch-sized servings
  • 8 oz (230 g) dried white beans, such as Navy beans (see Note below)
  • 1 cup (192 g) Bob’s Red Mill Organic Tri-Color Quinoa
  • ½ teaspoon salt
  • 3 bell peppers (different colors if possible), washed, seeded, and chopped
  • 1 small-medium onion, finely chopped
  • 1 tablespoon honey (raw, local honey if possible)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 large clove garlic, grated on a microplane or crushed using a mortar and pestle
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Add the beans to a large bowl and fill the bowl about ¾ full of cold water; soak the beans overnight and then drain. Add the beans to a medium-large pot and fill the pot ⅔ full of water. Bring to a boil, then turn heat down slightly, cover the pot, and simmer until the beans are cooked through (taste a few to make sure they’re soft). Stir them occasionally, and be sure to add more water if needed (the beans should always be covered by a few inches of water). Once they’re cooked, drain and cool.
  2. Meanwhile, place the quinoa in a sieve and run under cold running water for about 1 minute. Bring 2 cups (475 ml) of water and the ½ teaspoon salt to a boil in a medium saucepan with a tight-fitting lid. Add the quinoa and bring back up to a boil; cover, reduce heat to medium, and simmer until the liquid is absorbed, about 12 to 15 minutes. Remove from heat and fluff the quinoa, then cover the pot and let it sit for 15 minutes covered. Uncover the pot and let the quinoa cool.
  3. Whisk all ingredients for the dressing together in a large bowl. Gently toss in the beans, quinoa, bell peppers, and onion.
  4. Serve or store covered in the fridge for up to 3 days.
Using Canned Beans Instead of Dried: I had dried beans on hand so that’s what I used in this recipe, but to save time you can use 2 (16 oz) cans white beans (such as Navy beans or Cannellini beans). Rinse and drain them well, and skip the bean cooking step.

$50 Gift Card Giveaway

A huge thank-you to Bob’s Red Mill for sponsoring this giveaway! They’re giving away a $50 gift card, which is perfect so the winner can pick their own favorites.

To participate in this giveaway, you can do any of the following (please leave a separate comment for each, so I can count them as separate entries):

  1. Leave a comment on this post telling me your favorite unique salad ingredient.
  2. Tweet the following message: Check out @AnEdibleMosaic to win a $50 @BobsRedMill gift card! #giveaway
  3. Like An Edible Mosaic on Facebook.
  4. Like Bob’s Red Mill on Facebook.
  5. Follow An Edible Mosaic on Twitter.
  6. Follow Bob’s Red Mill on Twitter.

You do not need to have a blog to enter this giveaway. For shipping purposes, this giveaway is only open to U.S. residents. This giveaway ends on May 6, 2014 at 11:59 PM EST. Once the giveaway ends, the winner will be randomly chosen and notified via email. The winner will have three days to respond with their mailing information, otherwise a new winner will be randomly chosen. Good luck to all!

Disclosure: I received the quinoa that I used in this recipe for free from Bob’s Red Mill and they are providing the prize for this giveaway. I did not receive compensation for this post and I was under no obligation to review the product; as always, opinions stated are my own.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Stacey DuMars says:

    I’m new to cooking with quinoa and this recipe is a great introduction! Easy to follow, and a great taste profile. I definitely recommend this – even if you’re not new to quinoa!

  2. I liked Edible Mosaic and Red Mill on Facebook.
    Love quinoa and this salad looks incredibly good, too!

  3. I followed you on Twitter (@ByLanceR) (new to your blog – LOVE!)

  4. I like Bob on Twitter (@ByLanceR)

  5. I put nuts on almost every salad I make. Certain nuts for some salads, pecans for the rest. Yum!

  6. I followed Bob’s Red Mill on Twitter.

  7. I followed Bob’s Red Mill on FB.

  8. I followed you on Twitter.

  9. I followed you on FB.

  10. I tweeted. My handle is gfreekatie.

  11. I follow Bob’s Red Mill on twitter (@tinawoo21)

  12. I like Bob’s REd Mill on FB (Tina Woo)

  13. I like Edible Mosaic on FB (Tina Woo)

  14. My favorite crunchy surprise in a salad is Jicama!

  15. Bianca @ Sweet Dreaming says:

    i follow bob’s on twitter!

  16. Bianca @ Sweet Dreaming says:

    i folllow you on twitter!!

  17. Bianca @ Sweet Dreaming says:

    I like Bob’s Red Mill on Facebook

  18. Bianca @ Sweet Dreaming says:

    goat cheeese

  19. Dee Parker says:

    I “like” Bob’s Red Mill on facebook

  20. Dee Parker says:

    I like to throw artichokes into salad. Really yummy.

  21. I like using lentils in salads to add some bulk and protein!

  22. I “like” Bob’s Red Mill on Facebook.

  23. I “like” An Edible Mosaic on Facebook!

  24. I like adding almonds for crunch and grapes or apples for sweetness and crunch. Depending on what kind of salad avocado is a nice creamy element.

  25. @KDFF follows Bob’s Red Mill on Twitter

  26. @KDFF follows you on Twitter

  27. Karen Goodwin Delaney likes Bob’s Red Mill on Facebook

  28. Karen Goodwin Delaney likes you on Facebook

  29. I love to add arugula & or mustard greens to salads, be they green, grain or pasta, to impart some extra zing.

  30. I like Bob’s Redmill on Facebook!

  31. I follow bob’s redmill on twitter (@emily__lynn)

  32. I follow an edible mosaic on twitter (@emily__lynn)

  33. I like sneaking in some chopped apples

  34. I follow Bob’s Red Mill on Twitter.

  35. I follow you on Twitter.

  36. I like Bob’s Red Mill on Facebook.

  37. I like your Facebook page.

  38. It may not be real unique but I like a spinach salad with strawberries. I also add feta, pine nuts and a bit of honey.

  39. Love salads, especially with my fav, fresh fruit in them

  40. Hi Faith, you know that I have long been a Facebook follower.
    I like this recipe and it has given me an idea for a healthy affordable cooking class I am teaching.

  41. Susan Hatstat says:

    I love fresh mushrooms on a salad.

  42. Olives and bleu or feta cheese when I’m ignoring my low-sodium diet, avocado, beans, and broken up (unsalted) tortilla chips when I’m not.

  43. Lauren J. says:

    My sister introduced me to nutritional yeast which adds sort of a cheesy/salty twist so I now add that to my salads!

  44. Barbara Leckstein says:

    Great salad – BTW love foul any and every way.
    My favorite salad ingredient at this time of the year is marinated artichoke hearts, during the height of summer it will be watermelon, toward the end of the summer it will be fresh corn, roasted sometimes.

  45. Faith, thanks to you, my palate will never be bored! Another quick and delicious winner!

  46. Bob’s Red Mill on Twitter follower

  47. An Edible Mosaic on Twitter follower

  48. I am a facebook fan of An Edible Mosaic

  49. I am a facebook liker of Bob’s Red Mill.

  50. I like to add a few chopped pecans to my salad, for a little extra crunch + protein.

  51. I love shredded beets and brussell sprouts in my salads, I always have them in my fridge. I throw them in with everything.

  52. I love dried cranberries and almonds in my salad

  53. I also like BRM on FB – and I love going to the factory store.

  54. I already like you on FB! :)

  55. I love a salad with dry-cured olives!

  56. My favorite salad ingredient is tahini. Drizzled on top as part of a dressing, or mixed in with favorites such as chickpeas and veggies, it has such a lovely nutty flavor!

  57. I can’t decide between roasted beets, smoked salmon, or homemade pickled onions.

  58. Such a fun giveaway! I’m always throwing “everything but the kitchen sink” into my salads…but lately I’ve loved marinated artichoke hearts. :)

    —Madeline Nutrition

  59. I love the addition of fresh fruits in the summer, and no salad is complete w/o avocado!

  60. I like to add apple or mango to my salads, for a bit of sweetness.

  61. I miss living near Bob’s Red Mill in Oregon City. Love their products! I’ve already liked Edible Mosaic on Facebook and just liked Bob’s Red Mill as well!

    Thank you for you blog – love it.

  62. I follow Bob’s Red Mill on Twitter

  63. I like fruit in my salad

  64. I love adding leftover roasted veggies to my salads.

  65. ….also just liked Bob’s Red Mill on Facebook!

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  67. And I follow an Edible Mosaic on Facebook!!!

  68. Yum! My current favorite salad to make is with wheatberries, fresh mozzarella, charred zucchini, and tomatoes. Light, healthy, and refreshing!

  69. I follow you on twitter @craftingonthego

  70. I am a facebook fan of An Edible Mosaic (mat bro)

  71. I am a follower of Bob’s Red Mill @craftingonthego

  72. I am a facebook fan of Bob’s Red Mill.

  73. I love chickpeas/garbanzo beans in salads. They are great with quinoa, too.

  74. I Follow Bob’s Red Mill on Twitter.(Kellysaver)

  75. I Follow An Edible Mosaic on Twitter.(Kellysaver)

  76. I like Like Bob’s Red Mill on Facebook.(Kelly D Saver)

  77. I Like An Edible Mosaic on Facebook.(Kelly D Saver)

  78. I like dried cranberries in my salad.

  79. i like putting a fruit in my in salads

  80. I’ve never heard of foul m’demmas – but it sounds delicious! As does this dish!! Love easy throw together meals. My favorite unique salad ingredient? Roasted vegetables! A nice change up from raw

  81. Wholesome and mouthwatering! This combination is perfect.



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