Cranberry Bean Salad with Toasted Black Quinoa and Feta
A hearty Mediterranean-inspired salad combining nutty cranberry beans with toasted black quinoa, crisp cucumber, and tangy feta cheese. The black quinoa adds visual drama and a deeper, more complex flavor than regular quinoa, while the cranberry beans provide creamy texture and earthy taste. Perfect for potlucks, meal prep, or as a substantial side dish that pairs beautifully with grilled meats or fish. The combination of protein-rich legumes and quinoa makes this satisfying enough to serve as a vegetarian main course for lunch or dinner.
Ingredients
- 1 ½ cups dried cranberry beans, rinsed and soaked overnightcannellini beans1:1vegetariangluten-free
similar creamy texture
- 1 tablespoons olive oil
- ¼ cup olive oil
- ½ yellow onion, diced
- 1 teaspoons minced garlic
- 1 cup black quinoa, rinsed and drainedregular quinoa1:1vegetariangluten-free
milder flavor, less dramatic appearance
- 1 ½ cups chicken or vegetable broth
- 3 tablespoons fresh lemon juice
- 1 cucumber, about 10oz
- ½ cup finely chopped fresh flat-leaf parsley
- ½ cup crumbled feta cheese
- kosher salt, to taste(optional)
- freshly ground pepper, to taste(optional)
Instructions
- 1
Drain soaked beans and rinse with cold water
- 2
Place beans in large saucepan and add water to cover by 3 inches
- 3
Bring to boil over medium-high heat, reduce heat to medium-low and simmer uncovered until tender, 35 to 45 minutes
- 4
Drain beans and set aside
- 5
Warm 1 tablespoon olive oil in large saucepan over medium heat
- 6
Add onion and cook until soft and translucent, 7 to 8 minutes
- 7
Add garlic and cook for 1 minute
- 8
Add quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes
- 9
Add broth, increase heat to medium-high and bring to boil
- 10
Reduce heat to medium-low, cover and simmer until liquid has been absorbed, about 45 minutes
- 11
Remove pan from heat and let stand covered for 5 minutes
- 12
Transfer quinoa to large bowl and fluff with fork
- 13
Let cool, stirring occasionally, about 30 minutes
- 14
Whisk lemon juice and remaining olive oil in small bowl
- 15
Pour dressing over quinoa and stir until incorporated
- 16
Stir in cranberry beans, cucumber, parsley, cheese, salt and pepper
Tips
Watch cranberry beans carefully during cooking - they go from perfectly tender to mushy quickly, so test for doneness starting at 35 minutes.
Toast the black quinoa until fragrant and you hear light popping sounds for maximum nutty flavor and better texture in the final salad.
Let quinoa cool completely before adding other ingredients to prevent wilting the herbs and melting the feta cheese.
Good to Know
Refrigerate covered up to 4 days. Flavors improve after first day as ingredients meld.
Can be made 1 day ahead. Add cucumber just before serving to maintain crispness.
Serve at room temperature or slightly chilled. Toss gently before serving to redistribute dressing.
Common Mistakes
Soak beans overnight to ensure even cooking and reduce cooking time.
Don't overcook cranberry beans or they become mushy and fall apart in the salad.
Toast quinoa until fragrant to develop nutty flavor before adding liquid.
Substitutions
milder flavor, less dramatic appearance
FAQ
Can I use canned cranberry beans instead of dried?
Yes, use 3 cups drained canned beans. Rinse well and skip the cooking step. The texture will be slightly softer than properly cooked dried beans.
What if I can't find black quinoa?
Regular white or red quinoa works perfectly. Cooking time remains the same, but you'll miss the dramatic dark color and slightly nuttier flavor.
How long will this salad keep in the refrigerator?
Store covered up to 4 days. The flavors actually improve after the first day as ingredients meld together.