Description
Indulge in the vibrant flavors of our Favorite Quinoa Salad—a refreshing and nutritious dish perfect for any occasion. This salad beautifully combines protein-packed chickpeas, crunchy cucumbers, and sweet red bell peppers, all tossed in a zesty lemon dressing. Ideal for meal prep or as a light lunch, this vegan and gluten-free recipe is sure to impress your guests while keeping your health goals on track. With just 20 minutes of preparation, you can enjoy a satisfying bowl of goodness that’s as versatile as it is delicious.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 can (15 ounces) chickpeas
- 1 medium cucumber
- 1 medium red bell pepper
- ½ cup chopped red onion
- 1 cup parsley
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- ½ teaspoon fine sea salt
- Freshly ground black pepper
Instructions
- Rinse the quinoa and cook it with water in a medium saucepan until fluffy (about 15 minutes). Allow to cool.
- In a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, and pepper for the dressing.
- Add cooled quinoa to the vegetable mixture and drizzle with dressing. Toss until well combined.
- Let rest for 5–10 minutes before serving chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg