Description
A vibrant and nutritious quinoa salad featuring protein-rich chickpeas, fresh vegetables, and a zesty dressing. Ideal for a light lunch, side dish, or meal prep!
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa absorbs all the liquid and is fluffy.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
- Halve the cherry tomatoes and place them in a large mixing bowl.
- Dice the cucumber (peel if desired) and add to the bowl.
- Dice the bell pepper and add it to the mix.
- Cut the avocado, dice it, and add it gently to the bowl.
- Finely chop the red onion and add it. (Soak in cold water if desired to mellow the flavor.)
- Chop the fresh parsley and add it to the bowl.
- Once the quinoa has cooled, add it to the bowl with the chopped veggies.
- Toss in the chickpeas and crumble feta cheese over the top if using.
- In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper. Whisk until well combined.
- Pour the dressing over the salad mixture and coat everything nicely.
- Gently toss the salad with a large spoon or spatula, being careful not to mash the avocado.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill for 30 minutes to let flavors meld. Enjoy!
Notes
- Feel free to customize the salad with your favorite vegetables or add-ins like olives, corn, or nuts.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- If you want to make it vegan, simply omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes