About recipe

This quinoa salad is full of color and nutrients! It’s super simple to make and easy to pack for meals on the go. Plus, it’s a great way to use up any extra vegetables in your fridge! Serve hot or cold. Watch on YouTube or Instagram.

Ingredients (serves 4)

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 ounces) low sodium chickpeas, drained and rinsed
• 1 medium cucumber, seeded and diced
• 1 medium red bell pepper, diced
• ¾ cup red onion, diced
• 1 cup flat-leaf parsley, finely chopped
• ¼ cup olive oil
• ¼ cup lemon juice (from 2-3 lemons)
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• Ground pepper to taste
• Optional: feta cheese, edamame, pumpkin seeds

Preparation

1. Combine quinoa and water in a saucepan. Bring to a boil over medium-high heat. Once boiling decrease heat to a simmer. Cook uncovered until the water has been absorbed, about 15 minutes. Remove from heat and let cool.
2. In a large bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley.
3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, salt, and pepper. Whisk until blended.
4. Once the quinoa is cool, add to the large bowl with veggies. Add dressing and toss until the salad is evenly coated.