Description
This quinoa salad recipe is full of flavor, packed with plenty of protein and fiber, and only needs a few minutes of prep work!
Ingredients
Units
Scale
- 1/2 cup uncooked quinoa (or 1 1/2 cups cooked quinoa)
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1/2 large English cucumber, seeded and diced
- 1 medium red bell pepper, diced
- 1 medium carrot, grated or diced
- 1/3 cup minced red onion
- 1/2 cup sunflower seeds
- 1/4 cup roughly chopped parsley
- 1/4 cup roughly chopped mint
For the dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon red wine vinegar
- 1 clove garlic, smashed open
- 1/2 teaspoon sea salt (I use Redmond’s Real Salt)
Instructions
- Make the dressing in the bottom of a large bowl. Let the smashed garlic sit in the dressing while you prepare the ingredients to infuse the dressing, and discard it before adding the rest of the ingredients.
- Cook the quinoa and prepare (chop, slice, grate) the rest of the ingredients. Allow the quinoa to cool for at least 15 minutes before adding it to the bowl.
- Toss it all together and refrigerate it for at least 30 minutes to allow the quinoa to absorb all the flavors.