Quinoa Salad
A fresh lemon quinoa chickpea salad tossed with herbs, vegetables, olive oil, and citrus. Perfect as a light meal, side dish, or potluck favorite.
Servings: 6
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup chickpeas, cooked or canned (drained and rinsed)
- 2 Roma tomatoes, diced
- 2 mini cucumbers, diced
- 1 red bell pepper, medium, diced
- 1 red onion, small, diced
- 1 cup Italian parsley, packed, chopped
- 2 garlic cloves, pressed
- 4 tbsp olive oil
- 1 lemon, juiced
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Add quinoa and water to a pot. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and quinoa is tender.
- Remove from heat and let the quinoa cool for at least 10 minutes.
- Transfer cooled quinoa to a large bowl.
- Add chickpeas, tomatoes, cucumbers, bell pepper, red onion, parsley, and garlic.
- Drizzle with olive oil and lemon juice. Season generously with salt and black pepper.
- Toss everything together until well combined.
- Serve or chill briefly before serving. Bon appétit.
Kitchen Tools:
Notes:
From the Kitchen
- Quinoa absorbs both liquid and salt as it sits, so the salad may need a second seasoning after resting. Taste again and adjust olive oil, lemon juice, or salt to keep the flavors balanced.
- Garlic adds depth and aroma. If your garlic cloves are small or mild, using 3–4 cloves works well.
- Roma tomatoes are ideal here because they are firmer and less juicy, helping the salad stay fresh rather than watery.
- Leaving the cucumber unpeeled adds color and texture. If you have a sensitive stomach, peeling is always an option.
- Add fresh mint or dill for extra freshness.
- Sprinkle in cumin, sumac, or paprika.
- Toss in crumbled feta cheese
- Add olives for a salty bite.
- Enjoy as a light lunch or snack.
- Serve as a side with grilled chicken or fish.
- Bring to potlucks or picnics.
- Great for meal prep and simple, balanced eating.
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Nutrition:
Calories: 270 kcal | Carbohydrates: 34 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Sodium: 18 mg | Potassium: 577 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 1723 IU | Vitamin C: 56 mg | Calcium: 71 mg | Iron: 3 mg
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Quinoa
WHY WE LOVE IT
It is a nutritional powerhouse. It’s easy to cook, pairs beautifully with fresh vegetables and citrus, and makes a healthy, satisfying alternative to rice or pasta.
A LITTLE STORY
Called the mother of all grains by the Incas for its nourishing and sustaining qualities, quinoa gained global popularity in recent decades. Honoring its cultural and nutritional importance, the United Nations declared 2013 the International Year of Quinoa.
DID YOU KNOW?
Quinoa is technically a seed, not a grain, but it cooks and eats like one. It’s naturally gluten-free and one of the few plant foods considered a complete protein, meaning it contains all nine essential amino acids.