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Pesto Green Bean Quinoa Salad / This Mediterranean inspired salad is packed with vegetarian proteins, cannelini beans and quinoa, and full of flavor and crunch. The perfect lunch or light dinner!
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5 from 1 vote

Pesto Green Bean Quinoa Salad

This summery salad is perfect any time of the year. It has tons of flavor from the pesto vinaigrette, and is a filling and high protein vegetarian main thanks to eggs, quinoa and beans.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 251kcal


  • 1/2 cup quinoa uncooked, prepared to package directions
  • 4 eggs hardboiled, peeled
  • 5 cups green beans fresh
  • 1 15-ounce can cannelinni beans rinsed and drained
  • 1 cup black olives
  • 1 cup cherry tomatoes halved
  • 1 bell pepper I used yellow, sliced
  • pine nuts or parmesan cheese to garnish, optional
  • herbs basil, cilantro, Italian parsley, to garnish, optional

Pesto Vinaigrette

  • 1/2 cup Lightened Up Basil Walnut Pesto *see recipe notes
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar


  • Cook quinoa to package directions, and hard boil eggs.
  • Steam green beans for 3-5 minutes depending on preferred texture. Cool before using.
  • Make vinaigrette by adding all ingredients to a jar and shaking well.
  • In a bowl, combine green beans, white beans, tomatoes, olives, and bell pepper.
  • On a serving dish, layer the quinoa, top with the vegetable mix, and then add quartered eggs. Garnish with pine nuts, parmesan, and extra basil or some cilantro, if desired.
  • To store, I keep the eggs separate. The quinoa and veggies can be mixed together or stored separately.
  • Refrigerate leftovers for 2-3 days.


*My homemade pesto recipe is more lemony than a store-bought version, so I use less lemon juice when I make it with that. The store bought ones always need a bit of extra zing, so more lemon juice works well. As always, taste, and adjust to your liking!


Calories: 251kcal | Carbohydrates: 29g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 603mg | Potassium: 629mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2435IU | Vitamin C: 66.2mg | Calcium: 107mg | Iron: 3.7mg