By awesome jones
Rinse 1 cup of quinoa under cold water using a fine mesh strainer to remove the saponin, which can make it taste bitter.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa absorbs all the water and becomes fluffy.
Drain and rinse 1 cup of canned chickpeas and set aside.
Dice 1 medium red bell pepper, 1 medium cucumber, and 1/4 of a medium red onion. Chop 1/4 cup of fresh parsley finely.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced vegetables, and chopped parsley.
In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pour the dressing over the quinoa salad and toss everything well to combine.
Taste and adjust the seasoning with more salt or lemon juice if needed.
Serve immediately or chill in the refrigerator for at least 30 minutes before serving for the flavors to meld together.
How did this recipe turn out? Let others know!
to rate this recipe
This Salad Vegan Gluten-Free recipe is ready in 20 minutes and features quinoa, chickpeas, red bell pepper and other delicious ingredients. Contains 350 calories total.
Rinse 1 cup of quinoa under cold water using a fine mesh strainer to remove the saponin, which can make it taste bitter.
In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the quinoa absorbs all the water and becomes fluffy.
Drain and rinse 1 cup of canned chickpeas and set aside.
Dice 1 medium red bell pepper, 1 medium cucumber, and 1/4 of a medium red onion. Chop 1/4 cup of fresh parsley finely.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced vegetables, and chopped parsley.
In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Pour the dressing over the quinoa salad and toss everything well to combine.
Taste and adjust the seasoning with more salt or lemon juice if needed.
Serve immediately or chill in the refrigerator for at least 30 minutes before serving for the flavors to meld together.
Calories per Serving: 350
Your Rating:
