This is a much loved healthy quinoa salad.  It is made with simple and fresh ingredients, and is vegan and gluten free – it tastes great! This recipe yields 4 medium salads or 8 side salads.

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups of 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
1 cup chopped red onion
1 cup finely chopped flat-leaf parsley
¼ cup olive oil

Rinse the quinoa in running water until the water runs clear.  Combine the quinoa with the water in a medium saucepan.  Bring the mixture to a boil, then cover and decrease the heat to a simmer. Cook until the water is absorbed, about 15 to 20 minutes.  Remove from heat and let the quinoa rest for 5 minutes.  Fluff.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley.  Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, and salt.  Whisk until blended.  Set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top.  Toss until the mixture is thoroughly combined.  Season with black pepper, to taste, and add an extra pinch of salt if necessary.  For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered for about 4 days.
Serve chilled or at room temperature

Thanks to Kate at

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