Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Optional: ½ cup crumbled feta cheese and chopped parsley or cilantro
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water or vegetable broth in a pot. Bring to a boil, cover, and simmer for 15 minutes until liquid is absorbed. Allow to cool.
- While quinoa cooks, chop cherry tomatoes and cucumber; mix with herbs.
- In a large bowl, combine cooled quinoa, chickpeas, chopped veggies, and optional feta cheese.
- Whisk together olive oil and lemon juice; season with salt and pepper. Drizzle over the salad.
- Toss gently to coat all ingredients in dressing. Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg