Description

This Favorite Quinoa Salad is a colorful and nutritious dish that brings together the wholesome flavors of quinoa, chickpeas, and fresh vegetables. Perfect for any occasion, whether it’s a picnic or a quick weekday lunch, this vibrant salad is vegan and gluten-free, ensuring everyone can enjoy it. The zesty dressing made with lemon juice and olive oil elevates the fresh ingredients, making each bite a delightful experience. Easy to prepare and packed with protein, this salad is also ideal for meal prep—just store it in the fridge for up to four days. Elevate your dining experience with this refreshing quinoa dish that’s sure to become a staple in your kitchen.

Ingredients

Scale

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) chickpeas
1 medium cucumber
1 medium red bell pepper
¾ cup chopped red onion
1 cup finely chopped flat-leaf parsley
¼ cup olive oil
¼ cup lemon juice
1 tablespoon red wine vinegar
2 cloves garlic

Cook Mode Prevent your screen from going dark

Instructions

Rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat.
Lower heat to simmer and cook uncovered until all water is absorbed (about 15 minutes). Remove from heat, cover, and let sit for 5 minutes.
In a large bowl, mix chickpeas, cucumber, bell pepper, onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, and pepper.
Once quinoa has cooled slightly, add it to the vegetable mixture. Drizzle dressing over everything and toss until well combined.
Let rest for about 5–10 minutes before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg