Description
A refreshing and healthy quinoa salad with chickpeas, vegetables, and a lemon vinaigrette.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh parsley, chopped
- 0 red onion, thinly sliced
- 0 cup cherry tomatoes, halved
- 1 lemon, juiced and zested
- 3 tablespoons extra virgin olive oil
- 0 teaspoon salt
- Black pepper, to taste
Instructions
- Rinse quinoa under cold water to remove bitterness.
- Add quinoa and water to a pot with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes.
- Turn off heat and let it sit for 5 minutes. Fluff with a fork and allow to cool.
- While quinoa cooks, drain and rinse chickpeas.
- Chop parsley, slice red onion, and halve cherry tomatoes.
- In a bowl, whisk lemon juice, zest, olive oil, salt, and pepper.
- In a large bowl, mix quinoa, chickpeas, vegetables, and vinaigrette. Toss well to combine.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
- Quinoa can be replaced with other grains if desired.
- Chill the salad for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg