By Emily Grant
Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Once the quinoa is cooked, remove it from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, and diced bell pepper.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the salad chilled or at room temperature.
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This Salad Vegetarian Healthy recipe is ready in 25 minutes and features quinoa, water, canned chickpeas, rinsed and other delicious ingredients. Contains 350 calories total.
Rinse the quinoa under cold water in a fine mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Once the quinoa is cooked, remove it from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
In a large bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, and diced bell pepper.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the salad chilled or at room temperature.
Calories per Serving: 350
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