Quinoa seems to suffer from a bad reputation like kale. It’s perceived as one of those new aged hippy foods that only crazy people eat. Well there’s nothing wrong with being a bit crazy and there’s nothing wrong with quinoa. Compared to rice, quinoa has way more nutritional value including a decent amount of protein. This salad has a terrific dressing and when combined with chickpeas makes a filling and delicious lunch.
Quinoa Salad
Course: LunchCuisine: VeganDifficulty: Easy4
servings25
minutes25
minutesIngredients
1 cup of quinoa (uncooked)
1 7/8 cups of water
2 cups or one can of cooked chickpeas
1 medium English cucumber diced
1 medium bell pepper diced
1 medium tomato diced
1/2 a sweet onion (red or vidalia) finely chopped
1 cup of parsley or other fresh herb finely chopped
1/8 to1/4 cup of olive oil
1/4 of apple cider vinegar or fresh lemon juice
Dash of red wine vinegar
Tsp of Dijon mustard
2 cloves of garlic minced
Salt and pepper to taste
Directions
- In a medium pot bring the water and quinoa to a boil. Turn off the burner and let stand while preparing the rest of the salad.
- In a large bowl combine the chickpeas, cucumber, bell pepper, onion, tomato and herbs.
- In a small bowl mix the oil, cider vinegar (or lemon juice), red wine vinegar, garlic, mustard and salt & pepper.
- Once the quinoa has absorbed all the water and has begun to cool off, add it to the bowl with the chickpeas and vegetables.
- Toss in the dressing. For best results, refrigerate for half an hour or so.
- Served on it’s own or on a bed of spinach.