Blog Meal Plan Red Bean, Quinoa, Herb and Avocado Salad Red Bean, Quinoa, Herb and Avocado Salad

Red Bean, Quinoa, Herb and Avocado Salad

35 min Mediterranean Lunch Dairy freeGluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 10 ml (2 tsp)
  • Lemon juice - 10 ml (2 tsp)
  • Tahini - 5 g (1 tsp)
  • Tomato - 100 g (1 whole)
  • Quinoa, dry - 45 g
  • Avocado - 140 g (1 whole)
  • Peach - 110 g
  • Herbs - 20 g (4 tbsp)
  • Grapefruit - 50 g
  • Salt and black pepper - 0.3 g (1 pinch)
  • Red beans, canned - 150 g (1 cup)

How to make:

  1. Cook the quinoa with double the volume of water and a pinch of salt for approximately 20 minutes. Leave aside to cool when cooked
  2. Finely chop the fresh herbs
  3. Drain and rinse the beans and chop the avocado into bite-sized chunks
  4. Arrange the beans, quinoa, herbs and avocado in a large bowl and add salt and pepper to taste. Drizzle over some extra virgin olive oil and serve
  5. For fruit assortment: slice fruits and drizzle over a little tahini. Serve for dessert

More recipes for you