Description
This Favorite Quinoa Salad is a refreshing and nutritious dish packed with protein and fresh vegetables, tossed in a zesty lemon vinaigrette. It’s perfect for a light lunch or a side dish at dinner.
Ingredients
Scale
Quinoa:
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
Salad:
- 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)
Dressing:
- 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
Instructions
- Cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then simmer until water is absorbed. Let it rest.
- Prepare the salad: Combine chickpeas, cucumber, bell pepper, onion, and parsley in a bowl.
- Make the dressing: Whisk together olive oil, lemon juice, vinegar, garlic, and salt.
- Combine and season: Add quinoa to the salad bowl, drizzle with dressing, toss, and season with pepper and salt.
- Rest and serve: Allow the salad to sit for a few minutes before serving. Enjoy chilled or at room temperature.
Notes
- This salad tastes even better the next day as the flavors meld together.
- You can customize this salad by adding your favorite vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Quinoa Salad, Chickpea Salad, Healthy Salad, Vegetarian, Mediterranean
