Quinoa Fava Bean Salad by @lessonsbylisa_


2-4Quinoa Fava Bean Salad by @lessonsbylisa_Serves 2-4

Prep Mins

1010 Mins 15 Mins 25 Mins

Cooking Mins



  • *Canned fava beans (rinsed/drained)
  • Chopped parsley
  • SUNSET® Bell Peppers
  • Green or white onion
  • Radishes
  • ONE SWEET® Tomatoes
  • SUNSET® English Cucumbers
  • Olives (including some of the brine)
  • 1/2 cup cooked quinoa
  • Avocado and jalapeno (optional)

For Dressing

  • Lemon juice (make it sour)
  • Minced garlic
  • Dried mint
  • 1.5 Tbsp. Olive Oil

Other quinoa-bean salads options include:

  • Black bean-corn + cilantro
  • Garbanzo beans
  • Mung beans
  • Or even mixing several beans. The options are endless and can be customized to your likes and dietary needs. That’s the joy of food!


  • To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water. ***For a softer bean, boil them for a few minutes before adding to salad.
  • In a large serving bowl, combine the beans, cucumber, tomatoes, bell peppers, onions, olives, radishes, chopped parsley, and optional ingredients.
  • In a small bowl, combine the olive oil, lemon juice, minced garlic and dried mint. Whisk until blended, then set aside.
  • Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top.
  • Refrigerate salad for about an hour before serving.

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