By Alert Emial
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed quinoa to the boiling water.
Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
Once cooked, remove the quinoa from the heat and let it sit covered for an additional 5 minutes. Fluff it with a fork and let it cool.
Drain and rinse the canned chickpeas under cold water and set aside.
In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell pepper, and finely chopped red onion.
In a small bowl, whisk together the olive oil and lemon juice until emulsified. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and toss to coat evenly.
Serve the salad chilled or at room temperature. Enjoy!
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This Salad Vegetarian Gluten-Free Quick & Easy recipe is ready in 30 minutes and features Quinoa, Water, Canned Chickpeas and other delicious ingredients. Contains 350 calories total.
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring the 2 cups of water to a boil. Add the rinsed quinoa to the boiling water.
Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
Once cooked, remove the quinoa from the heat and let it sit covered for an additional 5 minutes. Fluff it with a fork and let it cool.
Drain and rinse the canned chickpeas under cold water and set aside.
In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell pepper, and finely chopped red onion.
In a small bowl, whisk together the olive oil and lemon juice until emulsified. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and toss to coat evenly.
Serve the salad chilled or at room temperature. Enjoy!
Calories per Serving: 350
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