By Rad
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Remove the quinoa from heat and let it cool to room temperature, about 10-15 minutes.
In a large bowl, combine the cooled quinoa, drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined and all ingredients are coated with the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld. The salad can be served cold or at room temperature.
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This Salad Vegetarian Healthy Lunch Dinner recipe is ready in 40 minutes and features quinoa, vegetable broth, chickpeas and other delicious ingredients. Contains 320 calories total.
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Remove the quinoa from heat and let it cool to room temperature, about 10-15 minutes.
In a large bowl, combine the cooled quinoa, drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined and all ingredients are coated with the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld. The salad can be served cold or at room temperature.
Calories per Serving: 320
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