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A cooked quinoa and mixed-legume salad topping that provides plant protein and fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Quinoa and Mixed Bean Salad Topping has 166 calories. It contains 22.5 g of carbs, 6.5 g of protein, 1.7 g of fat and 5.7 g of fiber. Its 0.3 mg of Copper covers 33% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 100 g
166
KCAL / 100G
Carbs
22.5g
· 8% DV
Protein
6.5g
· 13% DV
Fat
1.7g
· 2% DV
Fiber
5.7g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 20% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 166 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.25 g | 1% |
| Trans fat | 0 g | |
| Sodium | 5 mg | 0% |
| Total carbohydrate | 22.5 g | 8% |
| Fiber | 5.7 g | 20% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (small) | 15 g | 25 kcal |
| 2 tablespoon (medium) | 30 g | 50 kcal |
| 0.25 cup (small) | 43 g | 71 kcal |
| ½ cup (medium) | 85 g | 141 kcal |
| 3 ounce (medium) | 85 g | 141 kcal |
| 100 g | 100 g | 166 kcal |
| 1 serving (large) | 150 g | 249 kcal |
| 1 cup (large) | 170 g | 282 kcal |
Calculated from 166 calories per 100 g.
Quinoa and Mixed Bean Salad Topping is a cooked mixture of quinoa and assorted legumes designed to add to salads. The exact beans and seasonings can vary, but the combination adds plant protein and fiber to a meal.
Add Quinoa and Mixed Bean Salad Topping straight to a salad as a ready-to-use topping. It works well with leafy greens, chopped vegetables, and a lemon-based dressing; add it just before serving to keep delicate leaves crisp.
Yes, Quinoa and Mixed Bean Salad Topping is made with cooked quinoa and legumes, so it generally does not need further cooking. Serve it cold from the refrigerator or warm it briefly if you are adding it to a hot meal.
Make Quinoa and Mixed Bean Salad Topping by combining cooked quinoa with cooked beans, chickpeas, or lentils. Stir in lemon juice, olive oil, and herbs, then cool the mixture before adding it to a salad.
Quinoa and Mixed Bean Salad Topping pairs well with leafy salads, grain bowls, roasted vegetables, and wraps. A lemony, tahini, or yogurt-based dressing complements it, while crisp vegetables add contrast to the soft grains and legumes.
Yes, Quinoa and Mixed Bean Salad Topping can be served warm as well as cold. Add it to warm vegetables, rice, or another grain bowl, and heat it gently near the end rather than cooking it for a long time.
Keep Quinoa and Mixed Bean Salad Topping covered in the refrigerator and avoid leaving it at room temperature for long periods. For a packaged product, follow its storage instructions, especially the guidance for how soon to eat it after opening.
Yes, you can freeze Quinoa and Mixed Bean Salad Topping, although the quinoa and legumes may soften after thawing. Freeze it in airtight portions and thaw it in the refrigerator; it is best used in warm bowls or cooked dishes afterward.
Yes, Quinoa and Mixed Bean Salad Topping works well for meal prep because it can be portioned ahead and added to several meals. Store it separately from leafy greens and dressing, then combine them shortly before eating.
Yes, Quinoa and Mixed Bean Salad Topping can make lunch more filling because it contributes plant protein and fiber. Pair it with vegetables and a satisfying dressing, or add it to a grain bowl or wrap for a more substantial meal.
Vitamins
Folate
80µg · 20% DV
B1
0.15mg · 13% DV
B6
0.15mg · 9% DV
Biotin
2µg · 7% DV
Minerals
Copper
0.3mg · 33% DV
Manganese
0.6mg · 26% DV
Phosphorus
150mg · 21% DV
Magnesium
55mg · 13% DV
Potassium ⭐
280mg · 8% DV
Sodium
5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 166 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Quinoa and Mixed Bean Salad Topping combines cooked quinoa with a variety of legumes, ready to spoon over a salad. It is a convenient salad component rather than a dish tied to one particular regional tradition, and can also add substance to grain bowls or wraps.
Quinoa brings a mild, slightly nutty taste, while the beans make the mixture tender and hearty. Serve it over leafy greens with tomatoes, cucumber and a tangy dressing for lunch, or pair it with roasted vegetables as part of a larger meal. It contributes plant protein and fibre, helping a vegetable-based salad feel more filling. For a lighter plate, use plenty of fresh vegetables and keep the dressing modest.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
0.45g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.