Name: Favorite Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa, rinsed in a fine-mesh colander; 2 cups water; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; 1 medium cucumber, seeded and chopped; 1 medium red bell pepper, chopped; ¾ cup chopped red onion (from 1 small red onion); 1 cup finely chopped flat-leaf parsley (from 1 large bunch); ¼ cup olive oil; ¼ cup lemon juice (from 2 to 3 lemons); 1 tablespoon red wine vinegar; 2 cloves garlic, pressed or minced; ½ teaspoon fine sea salt; Freshly ground black pepper, to taste (about 1/4 teaspoon)

Description

Discover the refreshing delight of our Favorite Quinoa Salad, a vibrant dish that’s perfect for any occasion! Bursting with fresh ingredients like chickpeas, red bell pepper, cucumber, and parsley, this quinoa salad is not only visually stunning but also packed with flavor. Tossed in a zesty lemon dressing, it’s a healthy choice that caters to vegan and gluten-free diets. In just 40 minutes, you can whip up this nutritious salad that serves as a stand-alone meal or a delightful side dish. Ideal for meal prepping or serving at gatherings, this salad will become a go-to favorite!

Ingredients

Scale

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste (about 1/4 teaspoon)

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Instructions

Rinse quinoa under cold water; combine with water in a medium saucepan. Bring to boil, then simmer for about 15 minutes until water is absorbed. Let rest covered for 5 minutes.
In a large bowl, mix chickpeas, cucumber, chopped red bell pepper, red onion, and parsley.
Whisk together olive oil, lemon juice, garlic, and salt in a small bowl.
Once quinoa has cooled, add to the vegetable mixture and drizzle with dressing. Toss to combine; season with black pepper to taste.
Allow to rest for 5-10 minutes before serving chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 salad (approx. 180g)
Calories: 260
Sugar: 2g
Sodium: 200mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg