Description
A refreshing and protein-packed quinoa salad that’s light, satisfying, and full of fresh flavors! Made with crisp vegetables, chickpeas, and a tangy lemon dressing, this dish is perfect for meal prep, quick lunches, or as a healthy side.
Ingredients
Scale
For the Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium cucumber, chopped
- 1 medium red bell pepper, diced
- ¾ cup chopped red onion
- 1 cup finely chopped parsley
For the Dressing:
- ¼ cup olive oil
- ¼ cup lemon juice (from 2–3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the quinoa:
- Rinse 1 cup of quinoa thoroughly using a fine-mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the quinoa, reduce the heat, and let it simmer for 15 minutes until all the water is absorbed.
- Remove from heat, cover, and let it rest for 5 minutes to become fluffy. Then, fluff it with a fork to prevent clumping.
- Prepare the vegetables:
- While the quinoa is cooking, chop the cucumber, red bell pepper, red onion, and parsley.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, and sea salt until well combined.
- Assemble the salad:
- In a large mixing bowl, combine chickpeas, cucumber, bell pepper, red onion, and parsley.
- Once the quinoa has cooled slightly, add it to the vegetable mix.
- Pour the dressing over the salad and toss well.
- Season with freshly ground black pepper and extra salt if needed.
- For best results, let the salad sit for 5-10 minutes to enhance the flavors.
Notes
For a variation, add crumbled feta cheese, toasted nuts, or dried cranberries. Serve over fresh greens or pair with grilled chicken for extra protein. Store leftovers in an airtight container in the fridge for up to 4 days. Serve chilled or at room temperature.
- Prep Time: 20
- Cook Time: 20
- Category: Salad, Side Dish, Lunch
- Method: Stovetop, Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: ~230 kcal
- Sugar: ~3g
- Sodium: ~300mg
- Fat: ~10g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~8.5g
- Carbohydrates: ~30g
- Fiber: ~6g
- Protein: ~7g
Keywords: quinoa salad, healthy salad, Mediterranean salad, vegan quinoa salad, meal prep salad, easy quinoa recipe, gluten-free salad