Quinoa Salad with Vegetables and Chickpeas
A vibrant and nutritious quinoa salad packed with fresh vegetables, chickpeas, and tossed in a light dressing, perfect for meal prep or a quick healthy snack.
Ingredients
Salad Base
- 1 cup quinoa (rinsed) Ensure quinoa is rinsed thoroughly to eliminate any bitter taste.
- 2 cups vegetable broth (or water)
- 1 cup chickpeas (canned, drained, and rinsed)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup fresh parsley, chopped For garnish.
Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice Adjust according to taste.
- to taste Salt & pepper Season to taste.
- optional feta cheese, crumbled, for garnish Add for extra richness.
Instructions
Cooking Quinoa
- In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes.
- Once done, remove it from heat and let it sit uncovered for a few minutes. Fluff it with a fork to separate the grains.
Preparing Vegetables
- Dice the red bell pepper and cucumber, halve the cherry tomatoes, and finely chop the red onion.
Mixing the Salad
- In a large mixing bowl, combine the cooked quinoa, diced bell pepper, cucumber, halved tomatoes, chopped red onion, and chickpeas.
- Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper, and toss gently to combine.
- Top with fresh parsley and, if desired, a sprinkle of crumbled feta cheese.
Notes
Let the salad sit for about 10 minutes after mixing for flavors to blend. This salad keeps well in the refrigerator for up to three days.