Description
This vibrant quinoa salad combines cooked quinoa, fresh vegetables, herbs, and a tangy vinaigrette for a refreshing and nutritious meal perfect for any occasion.
Ingredients
Units
Scale
Salad Ingredients
- 1/2 cup quinoa (cooked)
- 1 cup of water
- 15 ounces can chickpeas (drained and rinsed)
- 1 large cucumber (diced (1 1/4 cup))
- 1/4 cup parsley (chopped)
- 10–15 mint leaves (minced)
- 1/2 cup feta (crumbled)
- 1/4 cup pickled red onion (diced)
- 1/2 cup pistachio (crushed)
- 10 small tomatoes (diced)
- 1/2 red onion (diced)
- 1 avocado (diced)
- 1 red bell pepper (diced (1 1/2 cup))
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Vinaigrette Dressing
- 1/4 cup olive oil
- 1/4 cup rose balsamic vinegar
- 2 cloves of garlic (grated)
Instructions
- Cook the Quinoa: Pour the uncooked quinoa into a fine-mesh strainer and rinse under cold water for 30 seconds to a minute before cooking. Mix the quinoa (1/2 cup) and water (1 cup) in a small saucepan. Cover the pan with a lid and bring to a boil. Reduce the heat to low and continue cooking for 15 minutes. Remove from heat (keeping the lid on) and let stand for 5 minutes or until all water is absorbed. Place the cooked quinoa in a large salad bowl off to the side allowing it to cool.
- Prepare the Salad: Add in the remaining salad ingredients. Toss and set aside.
- Make the Vinaigrette: In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.
