By Shawna
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool.
While the quinoa is cooking, drain and rinse the canned chickpeas. Set them aside.
In a large mixing bowl, combine the cooked quinoa, diced bell pepper, diced cucumber, halved cherry tomatoes, and the rinsed chickpeas.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa and vegetable mixture. Toss to combine thoroughly.
Taste and adjust seasoning with more salt and pepper, if needed. Refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy your fresh quinoa salad!
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This Salad Vegetarian Vegan Healthy recipe is ready in 35 minutes and features quinoa, canned chickpeas (15 oz), bell pepper (diced) and other delicious ingredients. Contains 350 calories total.
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool.
While the quinoa is cooking, drain and rinse the canned chickpeas. Set them aside.
In a large mixing bowl, combine the cooked quinoa, diced bell pepper, diced cucumber, halved cherry tomatoes, and the rinsed chickpeas.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa and vegetable mixture. Toss to combine thoroughly.
Taste and adjust seasoning with more salt and pepper, if needed. Refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy your fresh quinoa salad!
Calories per Serving: 350
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