This cucumber and bean salad with crispy quinoa is a high-protein, high-fibre recipe that’s perfect for a light lunch or easy meal prep. It’s fresh, crunchy, and incredibly satisfying — thanks to the golden crispy quinoa that adds a delicious texture boost to every bite.
Tossed with creamy feta, hearty cannellini beans, cooling cucumber, and a zesty lemon garlic dressing, this salad is packed with plant-based protein, healthy fats, and flavour. Inspired by @kalejunkie and adapted Healthyfloflo style, it’s a balanced and nourishing salad that you’ll actually look forward to.
Whether you’re after a quick weekday lunch, a make-ahead salad for work, or a refreshing no-lettuce option to enjoy on warmer days, this easy quinoa salad recipe ticks all the boxes. It’s vegetarian, gluten-free, meal-prep friendly and comes together with minimal effort.
Crispy Quinoa Is A Game Changer
Crispy quinoa is a fantastic way to add texture and a nutty crunch to salads, bowls, or even soups. Unlike fluffy, cooked quinoa, crispy quinoa is baked or air-fried until golden and crunchy, giving your dishes a delightful contrast that makes every bite more exciting.
Here’s how to make crispy quinoa perfectly every time:
- Cook the quinoa: Follow the package instructions to cook your quinoa until fluffy. It’s important to start with cooked quinoa for the right texture.
- Dry the quinoa: Spread the cooked quinoa on a clean kitchen towel or paper towel to remove excess moisture. This helps it crisp up better.
- Bake or air-fry: Oven: Preheat to 180°C (350°F). Spread quinoa evenly on a baking sheet and bake for about 25 minutes, stirring halfway through to ensure even crisping. Air fryer: Preheat to 180°C (350°F). Place quinoa in the air fryer basket and cook for about 20 minutes, shaking the basket a few times during cooking.
- Cool completely: Let the quinoa cool down after baking or air-frying. It will become even crispier as it cools.
- Use immediately or store: Add crispy quinoa to salads or bowls right before serving to keep it crunchy. Store any leftovers in an airtight container at room temperature for up to 3 days.
Crispy quinoa is a simple but game-changing addition that adds extra flavour, crunch, and protein to your meals!
Tips
- Use cold, cooked quinoa: For the best crispy texture, make sure the quinoa is fully cooled before air frying or baking. You can use leftovers or cook it the day before.
- Don’t skip the stirring: Stirring the quinoa halfway through baking helps it crisp up evenly and prevents it from burning.
- Let it cool completely: After baking, give the quinoa time to cool — it crisps up even more as it cools down.
- Make ahead friendly: You can prep all the salad ingredients and the dressing separately, then mix everything just before serving.
- Get creative with the dressing: Add a spoonful of tahini or a dollop of Greek yoghurt for a creamier version.
- Try different herbs: Dill adds a lovely fresh flavour, but parsley or mint also work beautifully.
- Great for packed lunches: This salad holds up well in the fridge and is perfect for batch prepping healthy lunches for the week.
Swaps
Quinoa: Use cooked bulgur, couscous or brown rice for a different texture. These won’t crisp in the same way but still work well in the salad.
Feta: Try goat cheese or cottage cheese for a milder taste. For a dairy-free option, use a plant-based feta alternative.
Cannellini beans: Chickpeas or butter beans work perfectly here. You can also use mixed beans for extra variety.
Cucumber: Swap with chopped celery or courgette for a similar refreshing crunch.
Dill: Parsley, mint or coriander are great alternatives if dill isn’t your thing.
Pickled red onion: Try pickled radish or even thinly sliced raw red onion for a sharper bite.
Red vinegar: Apple cider vinegar or white wine vinegar will also work – just adjust the amount to taste.
Lemon juice: Lime juice is a nice alternative if that’s what you have on hand. It gives a slightly different zing but still balances the salad beautifully
Storage
Fridge: Store the cucumber & bean salad in an airtight container for up to 2 days. For best texture, add the crispy quinoa just before serving to keep it crunchy.
Freezer: Not recommended to freeze this salad as the cucumber and dressing won’t hold their texture well after thawing.
More Cucumber Salads
- Prawn Quinoa Salad
- Panzanella Salad – Italian Bread Salad
- Viral Cucumber salad
- Lebanese Salad
- Greek Salad Jar
Cucumber & Bean Salad With Crispy Quinoa
Ingredients
- 90 g cooked quinoa important that is already cooked as per packet instructions
- 1 cucumber
- 70 g feta
- handful dill chopped
- 1/2 pickle red onion
- 1 can cannellini beans drained
Dressing
- 2 tbsp oil
- 1 tbsp red vinegar
- 1/4 tsp each of: garlic powder, oregano, salt
- 1/2 lemon juice
Instructions
- Bake the cooked quinoa in the air fryer at 180C for 20 mins. Stir a few times so the quinoa will evenly bake (Or in the oven: ~25 minutes, stir halfway).
- Once this is ready let it cool down completely.
- Make the dressing by combining all the dressing ingredients into a small jar.
- In a large bowl add all the salad ingredients, the crispy quinoa at the top and the dressing. Mix well and enjoy