By tomas pajaro
Rinse 1 cup of quinoa under cold water to remove the saponins, which can give it a bitter taste.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt, then cover and reduce heat to low. Simmer for about 15 minutes or until the quinoa is tender and has absorbed all the water. Fluff with a fork and let it cool slightly.
While the quinoa is cooking, drain and rinse the canned chickpeas.
Dice the cucumber and bell pepper into small, bite-sized pieces.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, and diced bell pepper.
In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and toss well to combine.
Taste and adjust the seasoning if necessary. Refrigerate for a few minutes before serving if you prefer it chilled.
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This Salad Vegetarian Quick and Easy recipe is ready in 25 minutes and features quinoa, canned chickpeas, cucumber and other delicious ingredients. Contains 320 calories total.
Rinse 1 cup of quinoa under cold water to remove the saponins, which can give it a bitter taste.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt, then cover and reduce heat to low. Simmer for about 15 minutes or until the quinoa is tender and has absorbed all the water. Fluff with a fork and let it cool slightly.
While the quinoa is cooking, drain and rinse the canned chickpeas.
Dice the cucumber and bell pepper into small, bite-sized pieces.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, and diced bell pepper.
In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and toss well to combine.
Taste and adjust the seasoning if necessary. Refrigerate for a few minutes before serving if you prefer it chilled.
Calories per Serving: 320
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