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Quinoa salad with kidney beans and avocado

An everyday dish for 2, ready in 30 minutes, around $3.52 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $3.52a serving
844kcalper serving
25gof protein
VegetarianIn season in October
Let's cook
Quinoa salad with kidney beans and avocado, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Rinse the quinoa

    Put the 130 g of quinoa in the fine-mesh strainer and rinse it under cold water for 1 minute, stirring, to get rid of the bitterness.

  2. Cook the quinoa

    Pour the quinoa into the saucepan with about 260 ml of water (2 times its volume) and 1 pinch of salt. Bring to a boil, turn down to low, cover and cook for 15 minutes until the water is absorbed.

    Tip · Don't lift the lid while it cooks, then let the quinoa rest for 2 minutes covered and fluff it with a fork so it doesn't clump.

  3. Drain the canned veggies

    While the quinoa cooks, open the can of corn and the kidney beans, then drain them in the strainer and rinse the beans under clean water. Tip everything into the mixing bowl.

  4. Cut the tomatoes and avocados

    Dice the 2 tomatoes. Halve the 2 avocados, remove the pits, then cube the flesh and add it all to the mixing bowl.

    Tip · Squeeze the lemon juice over the avocado as soon as it's cut if you're not serving right away, it'll brown more slowly.

  5. Make the vinaigrette

    Squeeze the half lemon and mix the juice with 1 tbsp of olive oil, 1 pinch of salt and 1 pinch of pepper.

  6. Let the quinoa cool

    Drain the quinoa if there's any water left, then spread it out in the saucepan or give it a quick rinse under cold water. Let it cool for a few minutes before adding it to the mixing bowl.

  7. Season and toss

    Pour the vinaigrette into the mixing bowl, then toss gently so you don't mash the avocado. Taste and adjust the salt and pepper if needed.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 844 kcal. 35% comes from carbs, 12% from protein and 47% from fat.

73 gCarbs
25 gProtein
44 gFat
Per serving (the dish for 2, divided by 2)
Energy844 kcal
Protein24.8 g
Carbs73 g
of which sugars7.7 g
Fat44.2 g
of which saturated fat9 g
Fiber22.9 g
Salt1.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.52 a serving, adding up the average prices of the ingredients you need to buy.

≈ $7.04for 2 people
≈ $3.52a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Avocado turns brown within hours once cut. Save it for the day you eat it, it'll look way more appetizing!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

quinoa, canned kidney beans, avocado…