Summer Bean Quinoa Salad

This is very quick to throw together when using canned beans!


  • 1 cup quinoa
  • 2 cups of cherry tomatoes, quartered
  • 1 can black beans, drained and rinsed
  • 1 can white beans, drained and rinsed
  • 1/4 cup chopped cilantro (or more if you’re a major cilantro fan!)
  • 1/4 cup olive oil
  • 1 tsp rosemary
  • 4 cloves garlic
  • 3/4 tsp salt
  • 2 tbsp lemon juice


  1. Cook quinoa according to package instructions
  2. Meanwhile, heat the olive oil on medium with the garlic and rosemary. Once oil is heated up, reduce heat to the lowest setting for about 5 minutes, or until the garlic cloves are soft. This will help to get the garlic and rosemary flavors in the olive oil.
  3. Add in the salt and lemon to the olive oil and whisk. Let the oil cool.
  4. Toss the white beans, black beans, quartered cherry tomatoes, cilantro, and cooked quinoa in a big bowl. Add the olive oil dressing and toss again.

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