Description
A refreshing salad bursting with lemon flavor, quinoa, and chickpeas, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and the liquid is absorbed.
- Combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
For added flavor, toast the quinoa before cooking and experiment with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg