Ingredients
Salad Ingredients
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
Dressing
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook uncovered until the water is absorbed, about 15 minutes, adjusting heat as necessary. Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.
- Prepare the Vegetables: In a large serving bowl, combine the rinsed chickpeas, chopped cucumber, red bell pepper, chopped red onion, and finely chopped parsley. Set this mixture aside while you prepare the dressing.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and sea salt until well blended. Set aside.
- Combine Salad: Once the quinoa is mostly cooled, add it to the bowl with the vegetables. Drizzle the dressing on top and toss thoroughly until all ingredients are well combined.
- Season and Serve: Taste and adjust seasoning with freshly ground black pepper and an extra pinch of salt if needed. For best flavor, allow the salad to rest for 5 to 10 minutes before serving. This salad can be served chilled or at room temperature.
Notes
- This salad keeps well for up to 4 days when refrigerated in an airtight container.
- Use gluten-free certified quinoa to ensure the dish is gluten-free.
- For added texture, try tossing in some toasted nuts or seeds like almonds or pumpkin seeds.
- Adjust garlic intensity by adding more or less according to taste.
- Letting the salad rest before serving allows the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
