Description
A vibrant and nutritious quinoa salad packed with fresh vegetables, chickpeas, and a zesty lemon dressing. Perfect as a light meal or a refreshing side dish, this salad is easy to prepare and keeps well for several days.
Ingredients
Quinoa
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
Salad
- 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
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, uncovered, until all water is absorbed (about 15 minutes). Remove from heat, cover, and let rest for 5 minutes to fluff.
- Prepare the salad ingredients: In a large serving bowl, combine chickpeas, chopped cucumber, red bell pepper, red onion, and parsley. Set aside.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, and sea salt until well combined. Set aside.
- Combine salad and dressing: When quinoa is mostly cooled, add it to the serving bowl with veggies and chickpeas. Drizzle the dressing over and toss thoroughly to combine. Season with freshly ground black pepper and additional salt if needed. Let the salad rest for 5 to 10 minutes to enhance flavors.
- Serve and store: Serve chilled or at room temperature. The salad keeps well covered in the refrigerator for up to 4 days.
Notes
- Rinsing quinoa removes its natural bitter coating (saponin) for better taste.
- Letting the salad rest before serving allows flavors to meld beautifully.
- Can be made ahead and refrigerated, making it perfect for meal prep.
- For added crunch, consider adding toasted nuts or seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
