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
Course: Dinner, LunchDifficulty: EasyServings
8
side saladsPrep time
20
minutesCooking time
20
minutesIngredients
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 lemon juice
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.
