Nutty Quinoa and Kidney Bean Salad


  •  ½ cup quinoa
  • ¼ cup kidney beans, drained
  • 6-8 almonds, chopped or crushed
  •  ¼ bell pepper, chopped
  • ¼ red onion, chopped
  • 6 olives, pitted and chopped
  •  4 small cherry tomatoes, halved
  •  Small handful cilantro, chopped
  • 1 Tbsp. olive oil
  •  1 Tbsp. apple cider vinegar or lemon juice
  •  Salt and pepper


1.) In a medium pot over medium-high heat, cook the quinoa wil the

salt according to package directions.

2.) Then add the kidney beans.

3.) Meanwhile, in a small pan over medium heat, lightly toast the

almonds for 3 minutes. Don’t burn them!

4.) Add the quinoa, beans, bell pepper, onion, tomatoes, cilantro,

and salt/pepper to a salad bowl. Stir in olive oil and vinegar. Toss

and enjoy!

You might also like...