Description
A refreshing and easy quinoa salad packed with fresh vegetables, chickpeas, and a zesty lemon dressing. Perfect for a quick, healthy meal or a light side dish, this salad combines fluffy quinoa with crunchy cucumber, sweet red bell pepper, and aromatic parsley for a delicious and nutritious option.
Ingredients
Scale
Quinoa and Base
- 1 cup raw quinoa
- 2 cups water
- 1 can chickpeas (15 ounces), drained and rinsed
Vegetables and Herbs
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 3/4 cup red onion, chopped
- 1 cup flat-leaf parsley, chopped
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove its natural bitterness.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the water is fully absorbed and the quinoa is tender.
- Prepare Vegetables: While the quinoa cooks, dice the cucumber and red bell pepper, chop the red onion and flat-leaf parsley.
- Make Dressing: In a mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper until well combined.
- Combine Salad: Once the quinoa has cooled, fluff it with a fork and transfer it to a large bowl. Add the chickpeas, diced vegetables, chopped parsley, and the dressing. Toss gently to evenly distribute all ingredients and coat with the dressing.
- Garnish and Serve: Garnish the salad with finely chopped fresh parsley. Serve immediately or refrigerate for up to three days to allow flavors to meld.
Notes
- Make sure to rinse quinoa well to eliminate its natural bitterness.
- You can prepare the quinoa in advance and chill it to speed up salad assembly.
- This salad tastes great chilled but can be served at room temperature.
- For extra protein, add some grilled chicken or feta cheese if not vegan.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Feel free to swap red bell pepper for yellow or orange for a sweeter flavor.
