Easy Quinoa Salad Recipe
This easy quinoa salad recipe is a crowd pleaser. It’s refreshing and light. You’ll feel great about eating and sharing it. And it can easily be served hot or cold.
GUIDE
Servings 6 salads
INGREDIENTS
Ingredients
- 1 cup uncooked quinoa rinsed in a strainer
- 2 cups water
- 1 can (15 ounces) chickpeas rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 red bell pepper chopped
- 1 cucumber chopped
- 3/4 cup chopped red onion
- 1 cup fresh parsley finely chopped
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 1/2 tablespoon red wine vinegar
- 2 cloves garlic pressed or minced
- 1/2 teaspoon fine sea salt
- freshly ground black pepper to taste
INSTRUCTIONS
Instructions
- In a medium saucepan, combine quinoa and water. Bring this mixture to a boil and then lower to a simmer. Cook the quinoa until it has absorbed all of the water. This can take 10-15 minutes. Remove the quinoa from the heat and set aside.
- In a mixing bowl, combine chickpeas, bell pepper, cucumber, onion, and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, red wine vinegar, garlic and salt. Give it a stir and set aside.
- After the quinoa has cooled, add the quinoa to the mixing bowl. Toss the mixture until combined.
- Add the salad dressing 5-10 minutes before serving. The quinoa salad can be served warm or cold.
- Store this easy quinoa salad recipe in the refrigerator. It keeps for 3-4 days.
NOTES
Notes
You can also serve this easy quinoa salad recipe with a sliced lemon. An extra little squeeze of lemon can make it even more light and refreshing.
NUTRITION FACTS
Calories: 240cal • Carbohydrates: 24g • Protein: 5g • Fat: 14g • Saturated Fat: 2g • Sodium: 208mg • Potassium: 368mg • Fiber: 3g • Sugar: 3g • Vitamin A: 1499IU • Vitamin C: 47mg • Calcium: 43mg • Iron: 2mg
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