A Quinoa Salad with Chickpeas and Veggies is a healthy, flavorful, and protein-packed dish. Here’s a simple recipe:
Ingredients:
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the quinoa with 2 cups of water.
- Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Fluff with a fork and let it cool.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and Dijon mustard.
- Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, parsley, and cilantro.
- Pour the dressing over the salad and toss to combine.
- If using, sprinkle the crumbled feta cheese on top.
- Season with additional salt and pepper to taste.
- Serve:
- Serve immediately or refrigerate for an hour to allow the flavors to meld.
Tips:
- You can add other vegetables such as avocado, carrots, or spinach.
- For a bit of heat, add a pinch of red pepper flakes to the dressing.
- This salad can be stored in the refrigerator for up to 3 days.
Enjoy your healthy and delicious Quinoa Salad with Chickpeas and Veggies!
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