An Edible Mosaic™

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Home » Type » Salads » Bean Salads » Tri-Color Quinoa, White Bean, and Bell Pepper Salad {And a $50 Bob’s Red Mill Gift Card Giveaway}

Tri-Color Quinoa, White Bean, and Bell Pepper Salad {And a $50 Bob’s Red Mill Gift Card Giveaway}

April 30, 2014 by Faith 117 Comments

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

Print
Tri-Color Quinoa, White Bean, and Bell Pepper Salad
Prep time:  10 mins
Total time:  10 mins
Yield: 6 to 8 side dish-sized servings, or 4 lunch-sized servings
 
Ingredients
Salad:
  • 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
Dressing:
  • 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
Instructions
  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.
Notes
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.
3.5.3251

$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! https://www.anediblemosaic.com/?p=16878 #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.

Filed Under: Bean Salads, Gluten Free Tagged: Bell Peppers, Bob's Red Mill, Giveaways, Quinoa, Salads Recipes, Vegetarian, What to Bring to a Picnic, What to Bring to a Potluck, White Beans

Comments

  1. Tina W says

    May 6, 2014 at 2:59 pm

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

    Reply
  2. Tina W says

    May 6, 2014 at 2:58 pm

    I like Edible Mosaic on FB (Tina Woo)

    Reply
  3. Tina W says

    May 6, 2014 at 2:54 pm

    My favorite crunchy surprise in a salad is Jicama!

    Reply
  4. JulieW says

    May 6, 2014 at 2:49 pm

    An Edible Mosaic on Twitter follower

    Reply
  5. JulieW says

    May 6, 2014 at 2:47 pm

    i am a Bob’s Red Mill follower

    Reply
  6. JulieW says

    May 6, 2014 at 2:45 pm

    pumpkin seeds

    Reply
  7. Bianca @ Sweet Dreaming says

    May 5, 2014 at 8:53 pm

    i follow bob’s on twitter!

    Reply
  8. Bianca @ Sweet Dreaming says

    May 5, 2014 at 8:52 pm

    i folllow you on twitter!!

    Reply
  9. Bianca @ Sweet Dreaming says

    May 5, 2014 at 8:52 pm

    I like Bob’s Red Mill on Facebook

    Reply
  10. Bianca @ Sweet Dreaming says

    May 5, 2014 at 8:51 pm

    goat cheeese

    Reply
  11. Dee Parker says

    May 5, 2014 at 5:37 pm

    I “like” Bob’s Red Mill on facebook

    Reply
  12. Dee Parker says

    May 5, 2014 at 5:37 pm

    I like to throw artichokes into salad. Really yummy.

    Reply
  13. Allison says

    May 3, 2014 at 3:52 pm

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

    Reply
  14. Allison says

    May 3, 2014 at 3:50 pm

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

    Reply
  15. Allison says

    May 3, 2014 at 3:49 pm

    I “like” An Edible Mosaic on Facebook!

    Reply
  16. Christi says

    May 3, 2014 at 2:08 pm

    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.

    Reply
  17. Karen D says

    May 3, 2014 at 2:05 pm

    @KDFF follows Bob’s Red Mill on Twitter

    Reply
  18. Karen D says

    May 3, 2014 at 2:04 pm

    @KDFF follows you on Twitter

    Reply
  19. Karen D says

    May 3, 2014 at 2:04 pm

    Karen Goodwin Delaney likes Bob’s Red Mill on Facebook

    Reply
  20. Karen D says

    May 3, 2014 at 2:03 pm

    Karen Goodwin Delaney likes you on Facebook

    Reply
  21. Karen D says

    May 3, 2014 at 2:02 pm

    Tweeted at https://twitter.com/KDFF/status/462666780935090176

    Reply
  22. Karen D says

    May 3, 2014 at 2:01 pm

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

    Reply
  23. Emily says

    May 3, 2014 at 11:08 am

    I like Bob’s Redmill on Facebook!

    Reply
  24. Emily says

    May 3, 2014 at 11:08 am

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

    Reply
  25. Emily says

    May 3, 2014 at 11:07 am

    I follow an edible mosaic on twitter (@emily__lynn)

    Reply
  26. Emily says

    May 3, 2014 at 11:06 am

    Love candied pecans!

    Reply
  27. yb says

    May 3, 2014 at 6:20 am

    I tweeted https://twitter.com/craftingonthego/status/461488615713812480

    Reply
  28. yb says

    May 3, 2014 at 6:17 am

    I posted tweet https://twitter.com/craftingonthego/status/462158890402992128

    Reply
  29. yb says

    May 3, 2014 at 6:13 am

    I posted tweet

    Reply
    • yb says

      May 3, 2014 at 6:15 am

      https://twitter.com/craftingonthego/status/462546139099561984

      Reply
    • yb says

      May 3, 2014 at 6:18 am

      I tweeted https://twitter.com/craftingonthego/status/461877952045522944

      Reply
  30. karen says

    May 2, 2014 at 6:08 pm

    I like sneaking in some chopped apples

    Reply
  31. Ron says

    May 2, 2014 at 11:33 am

    parsley

    Reply
  32. Jeffrey says

    May 2, 2014 at 10:00 am

    I follow Bob’s Red Mill on Twitter.

    Reply
  33. Jeffrey says

    May 2, 2014 at 9:57 am

    I follow you on Twitter.

    Reply
  34. Jeffrey says

    May 2, 2014 at 9:56 am

    I like Bob’s Red Mill on Facebook.

    Reply
  35. Jeffrey says

    May 2, 2014 at 9:54 am

    I like your Facebook page.

    Reply
  36. Jeffrey says

    May 2, 2014 at 9:52 am

    I posted a tweet: https://twitter.com/FireRunner2379/status/462242994729398276.

    Reply
  37. Jeffrey says

    May 2, 2014 at 9:48 am

    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.

    Reply
  38. tcmary says

    May 1, 2014 at 8:18 pm

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

    Reply
  39. Nancy at Good Food Matters says

    May 1, 2014 at 7:57 pm

    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.
    Thanks!

    Reply
  40. Susan Hatstat says

    May 1, 2014 at 7:57 am

    I love fresh mushrooms on a salad.

    Reply
  41. sam says

    May 1, 2014 at 7:18 am

    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.

    Reply
  42. Lauren J. says

    May 1, 2014 at 6:36 am

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

    Reply
  43. janet @ the taste space says

    May 1, 2014 at 6:26 am

    Yum! I love adding capers for a fun twist

    Reply
  44. Barbara Leckstein says

    April 30, 2014 at 11:33 pm

    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.

    Reply
  45. Betsy says

    April 30, 2014 at 10:25 pm

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

    Reply
  46. HS says

    April 30, 2014 at 10:03 pm

    Bob’s Red Mill on Twitter follower

    Reply
  47. HS says

    April 30, 2014 at 10:02 pm

    An Edible Mosaic on Twitter follower

    Reply
  48. HS says

    April 30, 2014 at 10:01 pm

    I am a facebook fan of An Edible Mosaic

    Reply
  49. HS says

    April 30, 2014 at 10:00 pm

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

    Reply
  50. HS says

    April 30, 2014 at 10:00 pm

    Correct tweet link https://twitter.com/kraftmaking/status/461701448711933952

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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