Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 1 cup cherry tomatoes, diced
- 1 cucumber, chopped
- 1 small red onion, thinly sliced
- Fresh parsley, chopped
- Juice of 1 lemon
- 3 tbsp olive oil
- Cumin, paprika, salt, and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.
- While the quinoa cooks, drain and rinse the chickpeas. In a large bowl, combine chickpeas, diced cherry tomatoes, and chopped cucumber.
- Once cooked, let the quinoa cool slightly before adding it to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and gently toss until well coated. Let sit for 10 minutes before serving.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg