2 cups water (or vegetable broth for extra flavor)
1 can (15 oz) chickpeas , drained and rinsed
1 cucumber , diced
1 cup cherry tomatoes , halved
½ red onion , finely chopped
¼ cup fresh parsley , chopped
¼ cup fresh mint , chopped (optional)
Juice of 1 lemon (about 2–3 tbsp)
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper , to taste
Instructions:
Step 1: Cook the Quinoa
Rinse the quinoa under cold water in a fine-mesh strainer to remove its natural coating (saponin), which can make it taste bitter.
In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes , or until the quinoa is tender and the liquid has been absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
Step 2: Prepare the Vegetables
While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
Drain and rinse the chickpeas and set them aside.
Step 3: Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper. Taste and adjust seasoning if necessary.
Step 4: Combine Everything
In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint (if using).
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for at least 10–15 minutes to allow the flavors to meld together. You can also refrigerate it for up to an hour for better flavor development.
Step 5: Serve
Serve the quinoa salad chilled or at room temperature.
Garnish with additional herbs or a sprinkle of lemon zest for added freshness.
Why This Recipe Works:
Nutritious: Quinoa is a complete protein, making this salad an excellent option for vegetarians and vegans. The addition of chickpeas boosts the protein content further.
Customizable: Feel free to add other vegetables like bell peppers, spinach, or roasted sweet potatoes for variety.
Quick and Easy: With just 25 minutes of prep and cook time, this salad is perfect for busy days.
Make-Ahead Friendly: This salad holds well in the fridge for up to 3 days, making it ideal for meal prepping.
Tips and Variations:
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Cheesy Option: Stir in crumbled feta or goat cheese for creaminess.
Fruit Addition: Toss in diced avocado or pomegranate seeds for a pop of color and flavor.
Grilled Version: For a warm twist, grill the vegetables before adding them to the salad.
