Prep Time: 20 Mins | Cook Time: 20 Mins | Total Time: 40 Mins | Yield: 8 Servings
This is a very colorful salad that will both satisfy your eyes and your tongue! This Quinoa Salad is simply the best! It is ready in just 40 minutes! Serve chilled or at room temperature, either way, this will taste amazing!
Ingredients:
¼ c olive oil
¼ c lemon juice (from 2 to 3 lemons)
1 c uncooked quinoa, rinsed in a fine-mesh colander
2 c water
1 can (15 oz.) chickpeas, rinsed and drained, or 1 ½ c cooked chickpeas
1 tbsp red wine vinegar
2 cloves garlic, pressed or minced
Freshly ground black pepper, to taste
¾ c chopped red onion (from 1 small red onion)
1 medium cucumber, seeded and chopped
1 c finely chopped flat-leaf parsley (from 1 large bunch)
½ tsp fine sea salt
1 medium red bell pepper, chopped
Directions:
In a saucepan, add water and the rinsed quinoa. Place it on the stove and turn the heat to medium-high and allow the mixture to boil.
Reduce the heat to medium, then simmer for 15 minutes.
Remove the pan from the stove, then cover it with the lid and let the quinoa sit for 5 more minutes.
Add bell pepper, parsley, onion, chickpeas, and cucumber into a large bowl. Stir everything until well incorporated.
Add garlic, vinegar, salt, olive oil, and lemon juice into another mixing bowl. Stir everything until well blended.
Put the quinoa into a clean serving bowl, then top with a bit of the dressing. Toss to coat, then sprinkle salt and pepper to season. Let it sit for a few minutes before servings.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.
Nutrition Facts:
Calories 205 Total Fat 9.4g 12% Saturated Fat 1.3g Trans Fat 0g Polyunsaturated Fat 1.8g Monounsaturated Fat 5.5g 0% Cholesterol 0mg 0% Sodium 217.9mg 9% Total Carbohydrate 25.9g 9% Dietary Fiber 4.6g 17% Sugars 3.4g Protein 6.1g 12%
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