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Quinoa Power Salad

A well-rounded salad that offers a mix of vitamins and nutrients (from vegetables like red bell pepper, carrot, lettuce and avocado), and protein (from cannellini beans).

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
Print Recipe


  • 6 cups quinoa, cooked
  • 1/2 cup carrot, shredded
  • 1/2 cup red bell pepper, diced
  • 1/2 can cannellini beans, cooked, rinsed
  • 2 tbsp mint, fresh, minced
  • 5 leaves romaine lettuce, cut into thin strips
  • 2 tbsp hemp seeds
  • 1/2 cup almonds, slivered, toasted (optional)
  • 1 cup avocado, diced (optional)


  1. In a large bowl, combine quinoa, carrots, bell pepper, cannellini beans, and mint. Stir until evenly mixed.
  2. To serve, place a small amount of romaine lettuce on a plate. Add quinoa mixture on top of lettuce. Top with hemp seeds, almonds, avocado and dressing to taste.

Notes: You can also mix the lettuce with the salad.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.