Ingredients
Scale
- 1 cup raw quinoa, rinsed
- 2 cups water
- 1 can chickpeas (15 ounces), rinsed and drained
- 1 medium cucumber, deseeded and diced
- 1 medium red bell pepper, diced
- 3/4 cup chopped red onion
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- While the quinoa cooks, prepare your vegetables by dicing them into small pieces. Rinse the chickpeas if using canned ones.
- In a mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, salt, and black pepper until well combined.
- In a large mixing bowl, combine fluffed quinoa, chickpeas, diced cucumber, red bell pepper, red onion, and parsley.
- Pour the dressing over the salad mixture. Toss gently until everything is evenly coated.
- Serve immediately or refrigerate for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg