Quinoa and Bean Chopped Salad
Quinoa, Kidney Bean and veggie loaded chopped salad is perfect for a quick lunch or dinner this summer! Loaded with goodness and big flavours, this salad is one of my absolute favourites.
  • CourseMain Dish
  • CuisineVegan
Servings Prep Time
4people 30minutes

Servings Prep Time
4people 30minutes


  • Mixed Green Salad Leaves

  • 1can

    Kidney Beansdrained and rinsed

  • 1can

    Artichoke Heartsroughly chopped

  • 1

    Avocadoroughly chopped

  • 1/2

    Red Bell Pepperdiced

  • 1/2

    Yellow Bell Pepperdiced

  • 1cup

    Cherry Tomatoeshalved

  • 2tbsp

    Fresh Lemon Juice

  • 1-2tsp

    olive oil

  • 1cup


  1. Rinse the quinoa in a sieve and boil in plenty of water for 10-15 minutes or until the sprouts are visible. drain and set aside.

  2. Wash the salad leaves and thoroughly spin in a salad spinner to remove any excess water.

  3. Toss all the ingredients together with the olive oil and lemon juice, and serve.

Recipe Notes

Salad will keep covered in the fridge for 2-3 days.

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