Quinoa Salad
This Quinoa Salad is the best recipe for summer ! Everyone loves this healthy quinoa salad made with quinoa, chickpeas , fresh tomatoes and a lemon and olive oil dressing.
This salad packs great for lunch, dinner , a quick satisfying snacks and picnics. It’s vegan / dairy free , gluten free and nut free , so bring this allergy-friendly salad along to your next potluck for all to enjoy.
This Quinoa Salad is sure to cool you off during this hottest months .
As we all are aware that Quinoa is an easy way to incorporate superfoods into our diet as it’s a protein packed powerhouse. I’m pretty sure this salad will definitely satisfy your hungry soul .
INGREDIENTS
1. 1 cup uncooked quinoa preferably red quinoa, rinsed in a colander.
2. 2 cups water
3. 1 cup cooked chickpeas or 1 can chickpeas, rinsed or drained
4. 2 medium tomatoes, de-seeded and chopped
5. Few mint leaves , finely chopped.
6. Few lemon slices for garnish.
For dressing
- 1/2 cup olive oil
- Freshly squeezed lemon juice from 2 lemons
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon freshly ground black pepper
- Fine sea salt to taste
INSTRUCTIONS
1. To cook the quinoa: Bring water in a saucepan to boil over medium-high heat. Add the quinoa and then decrease the heat to simmer. Cook until the quinoa has absorbed all of the water about 10-15 minutes. 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 cooked chickpeas, tomatoes and chopped mint. Set aside.
3. In a small bowl, combine the olive oil, lemon juice, red chili flakes, black pepper and salt. Whisk until blended then set aside.
4.Once the quinoa is mostly cool add it to the serving bowl , drizzle the dressing on top and toss until the mixture is thoroughly combined. For best flavor, let the salad rest for 5 to 10 minutes before serving. Garnish with sliced lemon .
5. Serve and enjoy.