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Organic Quinoa Lima Bean Salad with Lentils Recipe

The Organic Quinoa Lima Bean Salad with Lentils recipe can be prepared entirely from scratch or can be made when you have leftover quinoa or lentils. I tend to make quinoa and lentils in large batches and then freeze them.

This is a light bean salad that is great by itself or as a side with a sandwich or soup. It is high in protein and low in carbohydrates. It can be made in larger batches and frozen ahead of time. Kids love this because it is very tasty. You can turn this into a hearty soup by adding 2 cups of vegetable stock. Enjoy!

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Easy way to repurpose leftovers!


  • 1 cup cooked organic quinoa
  • 1 cup small lima beans, cooked and rinsed 3x’s
  • 1 cup cooked lentils
  • 1/2 cup shredded carrots
  • 1 tablespoon minced yellow onion
  • 1 teaspoon minced garlic
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon thyme
  • Sea salt and pepper, to taste

Serves: 2-4 or if you are really hungry, just grab a fork!


In a large bowl, add quinoa, lima beans, lentils and shredded carrots. Fold in the onion and garlic. Coat the bean mixture with the olive oil. Add the thyme. Season with sea salt and pepper to taste. Enjoy!

Quinoa Salad Isn’t The Same With Any Random Quinoa

I happen to like Anthony’s Organic White Quinoa because it is family owned and they take quality control seriously! This is also a great deal because it is for 4lbs! That boils down to $5.50 per pound. For the quality and flavor, you can’t beat the price!

If you enjoyed this recipe, please try The Best Red Lentil Soup Recipe Ever 



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