tasty quinoa salad
One of my favorite quinoa salads to make. This quinoa salad is refreshing, crisp, and delicious with bright colors. It’s made simply with fresh cucumber, red bell pepper, red onion, chickpeas, fresh parsley and a garlicky olive oil, and a balsamic lemon dressing.
1 cups quinoa
2 cups h2o
10 ounce chickpeas, cooked N cooled
1 small bell pepper, chopped
1 cups cucumber, chopped
3/4 cups onion, chopped
3/4 cups parsley, chopped
1/2 cups cilantro, chopped
1/4 cups evoo
1/4 cups lemon juice, about 2 lemons
1 tbsps balsamic vinegar
3 clove roasted garlic, crushed
1/2 tsps sea salt
2 pinch black pepper
2 tsps agave
1 tbsps tahini
1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered until the quinoa has absorbed all of the water, about 15 minutes or so, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, cilantro, and parsley. Set aside.
3. In a small bowl, combine the olive oil, lemon juice, vinegar, sugar, garlic and salt. Whisk until blended, then set aside.
4. 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. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
I like it best at room temperature.