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Cranberry Bean Salad with Toasted Black Quinoa and Feta Cheese

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  • Author: Sarah Kenney
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x


Beautiful to look at as well as tasty and flavorful to eat, this vitamin packed healthy salad has creamy feta and juicy lemon that make this a hearty and satisfying side dish.


  • 1 1/2 cups (210g) dried cranberry beans*), rinsed and soaked overnight
  • 1 Tbs. plus 1/4 cup (60ml) olive oil
  • 1/2 yellow onion, diced
  • 1 tsp. minced garlic
  • 1 cup (180g) black quinoa*, rinsed and drained
  • 1 1/2 cups (375ml) chicken or vegetable broth
  • 3 Tbs. fresh lemon juice
  • 1 cucumber, about 10oz. (315g)
  • 1/2 cup (20G) finely chopped fresh flat-leaf parsley
  • 1/2 cup (75g) crumbled feta cheese
  • Kosher salt and freshly ground pepper, to taste


  1. Drain the beans and rinse with cold water.
  2. Place in a large saucepan and add water to cover by 3 inches (7.5cm).
  3. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, 35 to 45 minutes. (Snippet’s Note: don’t let them cook too long or they are mushy. The difference is pretty noticeable)
  4. Drain the beans and set aside.
  5. Meanwhile, in a large saucepan over medium heat, warm the 1 Tbs. olive oil.
  6. Add the onion and cook until soft and translucent, 7 to 8 minutes.
  7. Add the garlic and cook for 1 minute.
  8. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the broth, increase the heat to medium-high and bring to a boil.
  9. Reduce the heat to medium-low, cover and simmer until the liquid has been absorbed, about 45 minutes.
  10. Remove the pan from the heat and let stand, covered, for 5 minutes.
  11. Transfer the quinoa to a large bowl and fluff with a fork.
  12. Let cool, stirring occasionally, about 30 minutes.
  13. In a small bowl, whisk the lemon juice and the 1/4 cup (60ml) olive oil.
  14. Pour over the quinoa and stir until incorporated.
  15. Stir in the cranberry beans, cucumber, parsley, cheese, salt and pepper. (Snippet’s Note: Try to not eat several large spoonfuls before its served at the table!)
  • Prep Time: 20 mins
  • Cook Time: 1 hour
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