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Easy Quinoa Salad Recipe

Easy Quinoa Salad Recipe
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★★★★★

5.1 from 23 reviews

A fresh and vibrant Easy Quinoa Salad combining protein-rich quinoa and chickpeas with crisp cucumber, red bell pepper, and red onion, tossed in a zesty lemon and garlic vinaigrette. Perfect as a light lunch, side dish, or healthy meal prep option.

Ingredients

Scale

Quinoa

  • 1 cup raw quinoa, rinsed using a fine-mesh strainer
  • 2 cups water

Salad

  • 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 medium cucumber, deseeded and diced
  • 1 medium red bell pepper, diced
  • 3/4 cup chopped red onion (about 1 small onion)
  • 1 cup finely chopped flat-leaf parsley (from a large bunch)

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced or pressed
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper to taste

Instructions

  1. Cook the Quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for about 15 minutes until the water is absorbed. Remove from heat, cover, and let rest for 5 minutes to fluff.
  2. Prepare the Salad Ingredients: In a large serving bowl, combine the chickpeas, diced cucumber, red bell pepper, chopped red onion, and parsley. Mix gently to evenly distribute.
  3. 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.
  4. Assemble the Salad: When the quinoa has cooled slightly, add it to the bowl with the chickpeas and vegetables. Drizzle the dressing over the salad and toss thoroughly to combine. Adjust seasoning with black pepper and additional salt if needed.
  5. Rest and Serve: Let the salad rest for 5 to 10 minutes to allow flavors to meld. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.

Notes

  • Rinse quinoa thoroughly to remove its natural bitter coating, called saponin.
  • Deseeding the cucumber prevents excess moisture in the salad.
  • You can substitute fresh lemon juice with bottled lemon juice if fresh lemons aren’t available.
  • This salad is gluten-free and suitable for vegetarians and vegans.
  • For extra protein, add crumbled feta cheese (not vegan) or toasted nuts.
  • Adjust the lemon and garlic amounts to your taste preference.
  • Store in an airtight container in the fridge for up to 4 days; toss before serving if it has settled.

Nutrition

Keywords: quinoa salad, easy quinoa recipe, healthy salad, vegan salad, chickpea salad, Mediterranean salad, lemon dressing, gluten-free salad

Find it online: https://tastemadebyclara.com/easy-quinoa-salad-recipe/