Favorite Quinoa Salad
Jump to recipeIngredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- 3/4 cup chopped red onion
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions
- 1
Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all the water, about 15 minutes. Remove from heat, cover, and let rest for 5 minutes 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, whisk together the olive oil, lemon juice, vinegar, garlic, and salt until blended.
- 4
Once the quinoa is mostly cool, add it to the serving bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with black pepper and additional salt if needed.
- 5
For best flavor, let the salad rest for 5 to 10 minutes before serving. Serve chilled or at room temperature.