Quinoa Salad
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Side
- Cuisine: Mediterranean
Ingredients
1 cup uncooked quinoa*
2 cups water
1 can chickpeas, drained and rinsed
2 English cucumbers
1 cup cherry tomatoes, quartered (or sub a regular tomato diced)
1 large bell pepper, diced (I used orange to add another color)
1/4 sweet onion, diced
2 lemons, juiced
2 Tbsp olive oil
1 Tbsp dijon mustard
1/2 tsp black pepper
Several pinches salt (I did about 6-8 grinds of pink Himalayan salt)
1/2 cup fresh parsley leaves, chopped (measures to 1/4 cup after it’s chopped)
Instructions
Cook quinoa – Put 2 cups water with several pinches of salt and 1 cup quinoa (rinsed if needed**) into a pan. Set to medium and heat until boiling. Turn to a low simmer and cook 10-15 minutes (uncovered) until water is absorbed. Cover the pot and let it steam for 5 minutes.
Put cooked quinoa into a large bowl then place into the refrigerator for 30 minutes to cool.
Add the rest of the prepared ingredients into the bowl and mix together thoroughly.
Put bowl back into the refrigerator and cool for 1-2 hours.
Please leave feedback and your review if you made this recipe! Thanks!
Notes
*I like to use sprouted quinoa because it deactivates the phytic acid and is therefore easier to digest and absorb the nutrients in the quinoa.
**Sprouted quinoa typically does not need to be rinsed. It should say on the package instructions whether or not to rinse. Unsprouted, raw quinoa typically should be rinsed.
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