By Light Darko
Rinse 1 cup of quinoa under cold water using a fine-mesh sieve. This helps remove any bitterness from the quinoa.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then 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 fluffy. Remove from heat and let it cool.
While the quinoa is cooling, drain and rinse the canned chickpeas thoroughly under running water.
Dice the cucumber and bell pepper into small cubes. Chop the parsley finely.
In a large bowl, combine the cooled quinoa, chickpeas, cucumber, bell pepper, and parsley.
In a small bowl, whisk together 2 tablespoons of olive oil and the juice of 1 lemon. Season with salt and black pepper to taste.
Pour the dressing over the quinoa and chickpea mixture. Toss everything together until well combined.
Adjust seasoning with additional salt and pepper if necessary. Serve the salad chilled or at room temperature.
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This Salad Vegetarian Healthy Gluten-Free recipe is ready in 25 minutes and features quinoa, canned chickpeas, cucumber and other delicious ingredients. Contains 320 calories total.
Rinse 1 cup of quinoa under cold water using a fine-mesh sieve. This helps remove any bitterness from the quinoa.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then 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 fluffy. Remove from heat and let it cool.
While the quinoa is cooling, drain and rinse the canned chickpeas thoroughly under running water.
Dice the cucumber and bell pepper into small cubes. Chop the parsley finely.
In a large bowl, combine the cooled quinoa, chickpeas, cucumber, bell pepper, and parsley.
In a small bowl, whisk together 2 tablespoons of olive oil and the juice of 1 lemon. Season with salt and black pepper to taste.
Pour the dressing over the quinoa and chickpea mixture. Toss everything together until well combined.
Adjust seasoning with additional salt and pepper if necessary. Serve the salad chilled or at room temperature.
Calories per Serving: 320
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