Three Bean Quinoa Salad


  • ½ cup uncooked quinoa
  • ¾ cup minced red onion (about ½ of a medium red onion)
  • 3 cloves garlic, minced
  • 1 large lemon, juiced
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt.
  • ¾ teaspoon coarse ground black pepper
  • 1 15-ounce organic chickpeas, drained and rinsed
  • 1 15-ounce can organic black beans, drained and rinsed
  • 1 cup shelled edamame
  • ¼ cup packed Italian parsley leaves, finely chopped
  • 3 scallions, finely chopped
  • Pinch of Falksalt to top.


  • Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
  • While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.
  • Drain and rinse your beans.
  • Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and top with a pinch of Falksalt for extra flavor.
  • Cover and refrigerate your quinoa bean salad for at least half an hour. Serve cold or at room temperature.