About the Recipe
This protein-packed salad is perfect for a healthy lunch. It's rich in fiber, vitamins, and minerals, keeping you full and satisfied.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional)
Lemon Vinaigrette:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Preparation
Steps
Cook the Quinoa:
In a medium saucepan, bring water or vegetable broth to a boil.
Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
Fluff with a fork and let it cool.
Prepare the Salad:
In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint (if using).
Make the Vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Toss and Serve:
Pour the vinaigrette over the salad and toss to combine.
Serve immediately or refrigerate for later.