Pesto Quinoa & White Beans Salads

Pesto Quinoa & White Beans Salads


  1. Quinoa (dry) 85 grams
  2. Pesto 84 grams
  3. Lemon Juice 22 milliliters
  4. Cannellini Beans (cooked, drained and rinsed)240 grams
  5. Red Onion (finely chopped) 40 grams
  6. Sea Salt & Black Pepper (to taste)


  1. Cook the quinoa according to package directions. Let it cool for 10 to 15 minutes.
  2. In a mixing bowl combine the pesto and lemon juice. Add the cooled quinoa, cannellini beans, and red onion and stir to combine. Season the salad with salt and pepper to taste.
  3. Divide between bowls and enjoy! 


  • Leftovers - Refrigerate in an airtight container for up to four days.
  • Serving Size - One serving is approximately equal to 1 1/2 cups.
  • More Flavour - Add fresh garlic, extra lemon juice, or red pepper flakes.
  • More Veggies - Serve salad over mixed greens or add tomato, cucumber, or bell pepper.
  • No Cannellini Beans - Use chickpeas or another white bean, like navy beans, instead.
  • Meal Prep - Use cooked quinoa to save time.
  • Calories 453 Per serving