Ingredients
Quinoa and Base
- 1 cup dry quinoa (tri-color recommended)
- 1 3/4 cup water
- 1 teaspoon garlic powder
Vegetables and Herbs
- 1 1/2 cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 cups cucumber, quartered and thinly sliced
- 1 red or yellow bell pepper (about 1 cup), diced
- 1 cup grape tomatoes, sliced in half
- 3/4 cup carrots, diced small
- 1/2 cup scallions, thinly sliced
- 1/2 – 1 cup parsley, chopped
Dressing and Seasoning
- 2 – 3 juicy lemons (about 1/4 – 1/3 cup), juice of
- Red pepper flakes, optional
- Mineral salt & fresh cracked pepper, to taste
Instructions
- Rinse Quinoa: Rinse quinoa under cool running water using a fine mesh sieve to remove any bitterness and debris.
- Cook Quinoa: In a large pot, combine the rinsed quinoa, water, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes until the water is absorbed. Remove from heat and let stand covered for 10 to 15 minutes. Fluff with a fork to separate the grains.
- Prep Veggies: While the quinoa cooks, prepare all the vegetables by quartering and thinly slicing the cucumber, dicing the bell pepper and carrots, slicing grape tomatoes in half, thinly slicing scallions, and chopping parsley.
- Assemble Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, and lemon juice. Add red pepper flakes if desired. Mix everything thoroughly and season with mineral salt and freshly cracked pepper to taste.
- Serve: The salad can be served warm, at room temperature, or chilled. For extra zest, drizzle additional lemon juice on top before serving. Avocado slices can also be added as a creamy complement.
- Enjoy: This recipe yields 3 to 4 servings, perfect for sharing or meal prepping.
Notes
- Rinsing quinoa thoroughly helps remove the natural bitter coating called saponin.
- Adjust lemon juice and seasoning according to your taste preference for more tang or spice.
- The salad is versatile and can be customized with additional ingredients such as avocado or your favorite herbs.
- Using canned chickpeas accelerates the prep time without sacrificing flavor.
- For a vegan and gluten-free meal, verify all seasonings and optional additions comply with your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free, Vegetarian, Halal
