Description
A vibrant and nutritious Quinoa Chickpea Rainbow Salad with a zesty lemon vinaigrette. This easy-to-make salad is packed with plant-based protein, fiber, and colorful vegetables, perfect for a healthy lunch or side dish.
Ingredients
Scale
- 1/2 cup (90g) quinoa, rinsed
- 1 cup (164g) cooked chickpeas
- 1 cup (100g) diced cucumber
- 1/2 cup (75g) diced red bell pepper
- 1/2 cup (50g) shredded carrots
- 1/4 cup (30g) chopped red onion
- 1/4 cup (15g) chopped fresh parsley
- 3 tbsp (45ml) olive oil
- 2 tbsp (30ml) lemon juice
- 1 tsp (5ml) honey
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
Instructions
- Cook quinoa: Combine rinsed quinoa with 1 cup water in a small pot. Bring to boil, reduce heat, cover, and simmer 15 minutes. Let sit 5 minutes off heat, then fluff and cool.
- Prepare vegetables: Dice cucumber, red bell pepper, and red onion. Shred carrots and chop parsley.
- Make vinaigrette: Whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified. Adjust seasoning as needed.
- Assemble salad: In a large bowl, combine cooled quinoa, chickpeas, and vegetables. Gently toss to combine.
- Dress and chill: Pour vinaigrette over salad, toss gently, and refrigerate at least 30 minutes before serving.
Notes
- Rinse quinoa well to remove bitterness.
- Do not overcook quinoa.
- Use fresh lemon juice for best flavor.
- Chill the salad before serving to allow flavors to meld.
- Adjust seasoning to your preference.
- Consider adding feta cheese, avocado, or other vegetables for variations.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook / Boiling Quinoa
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg