Healthy Quinoa Salad
A bright, filling, and quick quinoa salad packed with protein and fiber, perfect for lunches, picnics, or potlucks.
Ingredients
Salad Ingredients
- 1 cup quinoa Great source of complete protein, rinse well.
- 1 can chickpeas, rinsed and drained Provides substantial protein and fiber.
- 1 medium red bell pepper, diced Bright color and crunch.
- 1 medium cucumber, diced English or Persian cucumbers are less watery.
- 1/4 cup parsley, chopped Can substitute with cilantro or mint.
- Juice of 1 lemon Provides acidity and brightness.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and quinoa is tender.
- Turn off the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
- While quinoa cooks, rinse and drain the chickpeas. Dice the red pepper and cucumber and chop the parsley.
Mixing
- Add chickpeas, red pepper, cucumber, and parsley to the bowl with quinoa.
- Squeeze lemon over the salad. Add salt and pepper to taste. Toss gently to combine.
- Taste and adjust lemon, salt, or pepper. Serve warm or chill for 30 minutes to let flavors meld.
Notes
For a creamier dressing, add a drizzle of olive oil or a spoonful of tahini. For a heartier salad, toss in crumbled feta or toasted nuts. If you want a warm version, serve the quinoa while still slightly warm. Store in an airtight container for up to 3-4 days.