Looking for a vibrant and nutritious salad that’s packed with flavor? This refreshing quinoa salad combines fluffy quinoa, protein-rich chickpeas, and fresh, crisp vegetables like cucumber, bell pepper, and red onion. Tossed with a zesty lemon and olive oil dressing, and brightened with fresh parsley, this salad is perfect for a light lunch, side dish, or even a meal prep option for the week. Not only is it healthy, but it’s also simple to make and bursting with fresh flavors that will keep you coming back for more.
Ingredients:
- 1 cup of rinsed uncooked quinoa, washed in a fine-mesh sieve
- 2 cups water
- 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 of diced red onion (approximately from one small red onion)
- 1 cup of finely minced flat-leaf parsley (sourced from one large bunch)
For the Dressing:
- ¼ cup olive oil
- ¼ cup of fresh lemon juice (extracted 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: In a medium-sized pot, mix the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let the quinoa simmer for 15 minutes or until all the water is absorbed. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper.
- Combine the salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red bell pepper, red onion, and chopped parsley.
- Chill and serve: To enhance the flavor, refrigerate the salad for a minimum of 30 minutes before serving. This resting period allows the flavors to blend harmoniously. Serve it chilled or at room temperature, and savor every bite!
Conclusion:
This refreshing quinoa salad is a perfect example of how healthy ingredients can come together to create a flavorful, satisfying dish. The quinoa provides a light and fluffy base, while the fresh vegetables and chickpeas add texture and protein. The tangy lemon and garlic dressing brings it all together for a delicious and nutritious meal. Whether you’re preparing it as a side dish or packing it for lunch, this quinoa salad is versatile, easy to make, and sure to become a favorite!
Refreshing Quinoa Salad with Chickpeas and Fresh Vegetables
Ingredients
- 1 cup of rinsed uncooked quinoa washed in a fine-mesh sieve
- 2 cups water
- 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 of diced red onion approximately from one small red onion
- 1 cup of finely minced flat-leaf parsley sourced from one large bunch
- ¼ cup olive oil
- ¼ cup of fresh lemon juice extracted 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: In a medium-sized pot, mix the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let the quinoa simmer for 15 minutes or until all the water is absorbed. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper.
- Combine the salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red bell pepper, red onion, and chopped parsley.
- Chill and serve: To enhance the flavor, refrigerate the salad for a minimum of 30 minutes before serving. This resting period allows the flavors to blend harmoniously. Serve it chilled or at room temperature, and savor every bite!