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Chopped Greek salad with quinoa, white beans, vegetables, olives, and fresh herbs in a bowl

Chopped Greek Salad with Quinoa and White Beans and Herbs

Chopped Greek Salad with Quinoa and White Beans is a fresh, hearty salad with a tender quinoa texture and bright herb-filled flavor. It is an easy choice for a flavorful meal or a versatile dish to enjoy when you want a satisfying salad.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Greek
Calories: 190
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup uncooked quinoa
  • 1 14-ounce (397 g) can white beans
  • 3 cups chopped tomatoes
  • 3 cups chopped fresh herbs, such as mint, parsley, and basil
  • 2 cups chopped red onion
  • 2 cups chopped cucumbers
  • 1/2 cup chopped kalamata olives
Dressing
  • olive oil, as needed
  • salt and pepper, as needed
  • lemon juice, as needed

Method
 

Preparation
  1. Prepare the quinoa according to the package directions.
  2. While the quinoa is cooking, chop all of the vegetables and herbs.
  3. Combine the cooked quinoa, white beans, tomatoes, herbs, red onion, cucumbers, and kalamata olives in a bowl.
  4. Add olive oil, salt, pepper, and lemon juice to taste, then toss everything together until combined.

Notes

This salad is very versatile and can be adjusted with additions you enjoy. It can remain tasty after being tossed together and kept in the fridge for three days. The texture resembles tabbouleh, so it can soften slightly over time. Add a handful of greens if you want to brighten it up.