Quinoa Salad
Quinoa Salad
This colorful salad is hearty enough to serve as a main dish or as an easily-assembled side. For a fresh take, substitute in-season vegetables from your local farmers’ market.
KEEP SCREEN ON
Yield: 6-8 Cups
Cook Time: 17 Minutes
Ingredients
INGREDIENTS
-1 cup uncooked quinoa, rinsed in a fine-mesh colander-2 cups water
-1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
-1 medium cucumber, seeded and chopped
-1 medium bell pepper, chopped
-3/4 cup red onion (from 1 small red onion), chopped
-1 cup flat-leaf parsley (from 1 large bunch), finely chopped
-1/4 cup olive oil
-1/4 cup lemon juice (from 2 to 3 lemons)
-1 tablespoon red wine vinegar
-2 cloves garlic, pressed or minced
-1/2 teaspoon fine sea salt
-Freshly ground black pepper
Preparation Method
- To cook the quinoa: Combine the rinsed quinoa and water in a casserole dish with a lid or a large glass bowl covered with plastic wrap.
- Place the covered dish into the microwave on the turntable. Microwave at 90% power for 5 minutes. Stir. Cover and microwave for 12 minutes at 50% power.
- Remove from microwave and let the quinoa rest for 5 minutes. Uncover and stir with a fork. Allow the quinoa to cool completely.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley, then set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended, then set aside.
- Once the quinoa is cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined.
- Season with black pepper, to taste, and add an extra pinch of salt if necessary. Salad is best after resting in the refrigerator for at least 4 hours or overnight.