EZPZ Quinoa Salad

Quinoa salad is so easy and fun to make because you can mix it up with whatever veggies are in season! This EZPZ Quinoa Salad will only take you a few minutes to throw together and you can enjoy leftovers for days!

Quinoa Salad w/ Chickpeas, Peppers, & Cucumbers

Recipe by Happy Hearts KitchenCourse: Dinner, LunchDifficulty: Easy
Servings

8

side salads
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup uncooked quinoa, rinsed in a fine-mesh colander

  • 2 cups water

  • 1 can (15 ounces) chickpeas, rinsed and drained

  • 1 medium cucumber, seeded and chopped

  • 1 medium red bell pepper, chopped

  • ¾ cup chopped sweet onion

  • ½-1 cup finely chopped flat-leaf parsley 

  • ¼ cup AOOC Milanese Gremolata Olive Oil

  • ¼ cup lemon juice 

  • 1 Tbsp AOOC Sherry Reserva Wine Vinegar

  • 2 cloves garlic, pressed or minced

  • ½ tsp fine sea salt

  • fresh ground pepper to taste

Directions

  • Combine the rinsed quinoa and the water in a medium saucepan and bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
  • Cook until the quinoa has absorbed all of the water (about 15 minutes) reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes.
  • 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, then 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.)

Notes

  • This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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