Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Roasted Green Bean Quinoa Salad is the perfect harvest side dish that’s crispy, hearty, and better than takeout. After making this many times, I discovered the trick to keeping the beans crispy is tossing them in oil before roasting. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Refreshing Guava White Tea Lemonade Recipe for Summer.
Why This Roasted Green Bean Quinoa Salad with Red Pepper and Feta Is Pure Comfort
- Crispy roasted green beans
- Tangy feta cheese
- Hearty quinoa base
- Ready in 20 minutes
- Better than takeout
What You'll Need for Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Green beans
- Quinoa
- Red bell pepper
- Feta cheese
- Olive oil
- Salt
- Pepper
- Garlic powder
- Red wine vinegar
- Honey
- Optional: Pine nuts
- Optional: Fresh parsley
📝 Ingredient Notes
- Green beans: Trim the ends before roasting.
- Quinoa: Use white quinoa for a lighter color.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even chopping of green beans. → See on Amazon
- Baking sheet — Even roasting for crispy green beans. → See on Amazon
How to Make Roasted Green Bean Quinoa Salad with Red Pepper and Feta
- Prepare green beans: Trim ends and toss in olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15 minutes.
- Cook quinoa: Rinse quinoa and cook according to package instructions. Fluff with a fork and let cool.
- Chop vegetables: Dice red bell pepper and finely chop fresh parsley (if using).
- Make dressing: Whisk together red wine vinegar, honey, garlic powder, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked quinoa, roasted green beans, diced red bell pepper, and crumbled feta. Pour dressing over the top and toss to combine. Garnish with pine nuts and fresh parsley (if using).
Cook's Tips for Perfect Roasted Green Bean Quinoa Salad with Red Pepper and Feta
- Common mistake and fix: Don't overcook the quinoa. It should be tender but still have a slight bite.
- Tip: For a lighter salad, use less quinoa and more green beans.
- Tip: Add a can of drained and rinsed chickpeas for extra protein.
Storing & Reheating Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Quinoa can be cooked ahead of time and stored in the fridge for up to 3 days.
Freezing Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute quinoa with cooked farro or bulgur for a different texture.
- Make-ahead: Prepare the dressing and chop the vegetables ahead of time. Combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the quinoa is too sticky, add a little more olive oil to the salad.
Want to level up this recipe?
High-quality olive oil — Enhances the flavor of the roasted green beans and salad dressing. → Check price on Amazon
Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Ingredients
Main Ingredients
- Green beans
- Quinoa
- Red bell pepper
- Feta cheese
Seasonings
- Olive oil
- Salt
- Pepper
- Garlic powder
- Red wine vinegar
- Honey
Optional Toppings
- Pine nuts
- Fresh parsley
Instructions
- Prepare green beans: Trim ends and toss in olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15 minutes.
- Cook quinoa: Rinse quinoa and cook according to package instructions. Fluff with a fork and let cool.
- Chop vegetables: Dice red bell pepper and finely chop fresh parsley (if using).
- Make dressing: Whisk together red wine vinegar, honey, garlic powder, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked quinoa, roasted green beans, diced red bell pepper, and crumbled feta. Pour dressing over the top and toss to combine. Garnish with pine nuts and fresh parsley (if using).
Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute quinoa with cooked farro or bulgur for a different texture.
- Make-ahead: Prepare the dressing and chop the vegetables ahead of time. Combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the quinoa is too sticky, add a little more olive oil to the salad.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Quinoa can be cooked ahead of time and stored in the fridge for up to 3 days.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 15g
- Carbs: 45g
- Fiber: 6g
- Sugar: 7g
- Sodium: 600mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Green Bean Quinoa Salad with Red Pepper and Feta FAQs
Yes, prepare the dressing and chop the vegetables ahead of time. Combine just before serving to keep the green beans crispy.
They may have been overcooked or not dried properly before roasting. Make sure to pat them dry and keep an eye on them while roasting.
Yes, but they may not be as crispy as fresh green beans. Thaw and pat dry before roasting.
Yes, this salad is naturally gluten-free. Just be sure to use certified gluten-free quinoa if you have celiac disease or gluten intolerance.
Yes, for a heartier meal, add sliced grilled chicken breast to the salad.
A Warm Final Note
I can’t wait for you to try Roasted Green Bean Quinoa Salad with Red Pepper and Feta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
