Quinoa Salad
This vibrant quinoa salad is packed with fluffy quinoa, crisp bell peppers, cucumbers, tomatoes, red onion and topped with a tangy homemade dressing. It's a delicious option for meal prep, lunch, or a refreshing side dish.
Yield: 8 servings
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 (15 oz) can chickpeas, drained & rinsed
- 1 large cucumber, peeled, seeded & chopped
- 1 large red bell pepper, chopped
- 1/2 cup finely chopped red onion
- 1 cup grape tomatoes OR cherry tomatoes, halved
- 3 Tablespoons olive oil
- 1/4 cup fresh lemon juice
- 3 Tablespoons red wine vinegar
- 1 teaspoon minced garlic
- 1/2 Tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup feta cheese crumbles
Instructions
- Place quinoa in a fine-mesh strainer and rinse until water runs clear. Cook the rinsed, drained quinoa in the 2 cups of water for about 15 minutes, until grains turn translucent (follow the directions on your package). Set aside to cool.
- To a large bowl, add drained chickpeas, cucumber, red bell pepper, red onion, and tomatoes. Mix well and set aside.
- Prepare the dressing: To a separate, smaller bowl, add olive oil, lemon juice, red wine vinegar, minced garlic, parsley flakes, salt, and pepper. Whisk until well combined.
- Add the cooled quinoa to the chickpea/vegetable mixture.
- Drizzle the dressing over the salad, then toss until everything is well combined.
- Sprinkle feta cheese crumbles on top and toss until just incorporated. For best flavor, let salad rest at least 15 minutes before serving. Cover any leftovers and store in the fridge up to 3 days.