Roasted Green Bean Quinoa Salad with Red Pepper and Feta
This Roasted Green Bean Quinoa Salad is crispy, fresh, and packed with protein. After making this salad dozens of times, I discovered the trick to perfectly crispy green beans every time. If you love recipes like this, you’ll also enjoy Easy High Protein Chicken and Corn Chowder Recipe and Easy Slow Cooker Buffalo Chicken Dip Recipe.
Why This Roasted Green Bean Quinoa Salad with Red Pepper and Feta Is Pure Comfort
- Crispy green beans with a perfect bite
- Easy to meal prep for the week
- Tangy feta and sweet red peppers balance flavors
- High in protein to keep you full
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
- Garlic
- Salt
- Pepper
- Lemon juice
- Red wine vinegar
- Optional: Pine nuts
- Optional: Chopped fresh parsley
📝 Ingredient Notes
- Quinoa: Rinse quinoa before cooking to remove bitter taste.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time chopping vegetables → See on Amazon
- Good quality olive oil — Enhances flavor of roasted vegetables → See on Amazon
How to Make Roasted Green Bean Quinoa Salad with Red Pepper and Feta
- Roast green beans: Toss green beans with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until crispy.
- Cook quinoa: Rinse quinoa and cook according to package instructions. Let it cool.
- Prepare dressing: Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted green beans, cooked quinoa, diced red bell pepper, and crumbled feta. Pour dressing over and toss to combine. Add optional toppings if desired.
Cook's Tips for Perfect Roasted Green Bean Quinoa Salad with Red Pepper and Feta
- Common mistake and fix: Overcooking green beans makes them soggy. Keep an eye on them and remove from oven once they're crispy.
- Pro tip: For extra crunch, add toasted pine nuts just before serving.
- Pro tip: Make a double batch and store in the fridge for up to 5 days.
Storing & Reheating Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Yes, up to 2 days ahead
Freezing Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a vegan version, omit feta and add more nuts or seeds for protein.
- Best substitution: Substitute green beans with asparagus or broccoli.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If green beans are still soggy, try roasting them at a higher temperature or for a shorter time.
Want to level up this recipe?
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Roasted Green Bean Quinoa Salad with Red Pepper and Feta
Ingredients
Main Ingredients
- Green beans
- Quinoa
- Red bell pepper
- Feta cheese
Seasonings
- Olive oil
- Garlic
- Salt
- Pepper
- Lemon juice
- Red wine vinegar
Optional Toppings
- Pine nuts
- Chopped fresh parsley
Instructions
- Roast green beans: Toss green beans with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes until crispy.
- Cook quinoa: Rinse quinoa and cook according to package instructions. Let it cool.
- Prepare dressing: Whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper.
- Assemble salad: In a large bowl, combine roasted green beans, cooked quinoa, diced red bell pepper, and crumbled feta. Pour dressing over and toss to combine. Add optional toppings if desired.
Notes
- Chef tip: For a vegan version, omit feta and add more nuts or seeds for protein.
- Best substitution: Substitute green beans with asparagus or broccoli.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If green beans are still soggy, try roasting them at a higher temperature or for a shorter time.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Yes, up to 2 days ahead
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 16g
- Carbs: 40g
- Fiber: 7g
- Sugar: 6g
- Sodium: 500mg
- Cholesterol: 20mg
- Sat. Fat: 4g
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, you can make the dressing and roast the green beans up to 2 days ahead. Store separately and combine just before serving.
Overcooking is the most common reason. Keep an eye on them and remove from the oven once they're crispy.
Yes, but they may not be as crispy as fresh ones. Thaw and pat dry before roasting.
Store in an airtight container in the fridge for up to 5 days. Do not freeze.
Yes, quinoa is naturally gluten-free.
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!
