Cold Quinoa Salad
A light and refreshing cold quinoa salad loaded with chickpeas, vegetables, and a tangy lemon dressing, perfect for meal prep and potlucks.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed well
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced (English or Persian works well)
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped (can substitute cilantro or basil)
Dressing Ingredients
- 1/4 cup olive oil (extra-virgin for best flavor)
- Juice of 1 lemon (about 2–3 tablespoons)
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
- Bring 2 cups of water to a boil in a small pot. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa looks fluffy.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool.
Mixing
- While the quinoa cools, dice the cucumber and bell pepper. Halve the cherry tomatoes and finely chop the red onion and parsley. Drain and rinse the chickpeas.
- Whisk the olive oil, lemon juice, a pinch of salt, and a few cracks of black pepper in a small bowl until the dressing emulsifies. Taste and adjust seasoning.
- Add the chickpeas, chopped vegetables, and parsley to the cooled quinoa. Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to let flavors meld. Serve chilled or at cool room temperature.
Notes
This salad is versatile. Try it with hummus, grilled fish, or as a picnic dish. Store leftovers in an airtight container for up to 4 days. Avoid freezing fresh vegetables to maintain texture.