Favorite Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
rinsed in a fine-mesh colander
- 2 cups water
- 1 can chickpeas
rinsed and drained, or 1 ½ cups cooked chickpeas, 15 ounces
- 1 medium cucumber
seeded and chopped
- 1 medium red bell pepper
chopped
- ¾ cup chopped red onion
from 1 small red onion
- 1 cup finely chopped flat-leaf parsley
from 1 large bunch
- ¼ cup olive oil
- ¼ cup lemon juice
from 2 to 3 lemons
- 1 tablespoon red wine vinegar
- 2 cloves garlic
pressed or minced
- ½ teaspoon fine sea salt
- to tasteFreshly ground black pepper
Directions
- 1
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- 2
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- 3
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- 4
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
- 5
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Favorite Quinoa Salad
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a healthy, vibrant dish that's bursting with fresh flavors and goodness? This Favorite Quinoa Salad is your answer, offering a delicious, plant-based meal that's as satisfying as it is simple to make, perfect for any occasion. It's a truly versatile recipe everyone loves.
What makes this quinoa salad truly special is its incredible balance of textures and bright, zesty flavors. The hearty cooked quinoa and chickpeas provide a satisfying base, perfectly complemented by the crisp freshness of cucumber, red bell pepper, and a generous amount of fragrant parsley. All these elements are brought to life by a tangy lemon-garlic dressing, creating a harmonious and vibrant dish.
When you dig into this Favorite Quinoa Salad, expect a symphony of fresh, clean flavors. Each spoonful offers a delightful interplay of fluffy, nutty quinoa, tender chickpeas, and the crisp crunch of red bell pepper and cucumber. The dressing, a lively blend of fresh lemon juice, olive oil, red wine vinegar, and pressed garlic, ties everything together with a bright, zesty finish. It's a remarkably light yet filling dish, naturally vegan and gluten-free, making it a perfect choice for nearly any diet or gathering.
While this Favorite Quinoa Salad is perfect as is, it's also wonderfully adaptable to your pantry or preferences. You could easily swap the chickpeas for white beans or black beans, or add extra vegetables like cherry tomatoes, spinach, or even some finely chopped avocado for added creaminess. For a different flavor profile, consider adding fresh mint alongside the parsley, or a pinch of red pepper flakes for a subtle kick.
This vibrant quinoa salad shines as a stand-alone light lunch, a healthy potluck contribution, or an excellent side dish for grilled chicken, fish, or plant-based proteins. Its beautiful colors and fresh ingredients make it a welcome addition to any table, yielding 4 medium salads or 8 side salads.