Description
As the weather begins to warm up it's a perfect time to make something light and cool. Miranda Caster is a dietitian with Saint Francis and she is here to show me how to make a "Colorful" Chickpea Quinoa Salad.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas, rinsed and drained
- 1 medium cucumber, chopped
- 1 medium red bell pepper, chopped
- 1 small red onion, chopped
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Step 1: To cook the quinoa: Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
- Step 2: Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.
- Step 3: In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- Step 4: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Step 5: Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined.
- Step 6: Season with black pepper, to taste. For best flavor, let the salad rest for 5 to 10 minutes before serving
- Step 7: This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
