Description
A healthy and nutritious quinoa salad packed with chickpeas, fresh vegetables, and a light dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse quinoa under cold water and drain.
- Bring water to a boil in a saucepan, add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add avocado or feta cheese for extra flavor.
- Use lime juice instead of lemon for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
