Quinoa and Chickpea Salad
November 4, 2019
Ingredients
- Salad
- 1 cup uncooked tricolor quinoa
- 1 1/2 cups cooked chickpeas (or 1 15 oz can of chickpeas)
- 1 cucumber seeded and diced
- 1 red bell pepper seeded and diced
- 3/4 cup finely diced red onion
- 1/4 cup dried cherries
- 1 cup finely chopped parsley
- Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice (about 3 medium lemons)
- 1 tablespoon red wine vinegar
- 3 teaspoons chopped garlic (or 2 garlic toes chopped)
- Salt and pepper to taste
- Adapted from cookieandkate.com
Directions
- Step 1 First, cook the quinoa following the instructions (for 1 cup dry quinoa use 2 cups water and bring to boil). Reduce heat stirring occasionally until all the water is absorbed. May take 10 to 12 minutes. Then let cool.
- Step 2 Next, in large bowl add the diced and seeded cucumber, red bell pepper and chickpeas as well as the diced onions and chopped parsley.
- Step 3 In another smaller bowl combine the olive oil, red wine vinegar, lemon juice and chopped garlic and whisk together and then add salt and pepper (I use a grinder and use 5 turns of each).
- Step 4 Add the cooled quinoa to the diced ingredients in the larger bowl and drizzle the dressing over it. Mix thoroughly.
- Step 5 This is a wonderful hearty salad that is sure to please!
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