Favorite Quinoa Salad
, Serves 8 as a side salad
A bright, herby chickpea and quinoa salad tossed in a lemon-garlic vinaigrette; keeps for days.
| 170 g uncooked quinoa, rinsed in a fine-mesh colander | Simmer quinoa 15 min, rest 5 min | Add cooled quinoa, dress & toss | Season with pepper, rest 5-10 min |
| 475 ml water | |||
| 1 can (425 g) chickpeas, rinsed and drained, or 250 g cooked chickpeas | Combine chickpeas & vegetables | ||
| 1 medium cucumber, seeded and chopped | |||
| 1 medium red bell pepper, chopped | |||
| 115 g chopped red onion (from 1 small red onion) | |||
| 40 g finely chopped flat-leaf parsley (from 1 large bunch) | |||
| 60 ml olive oil | Whisk dressing | ||
| 60 ml lemon juice (from 2 to 3 lemons) | |||
| 1 tablespoon red wine vinegar | |||
| 2 cloves garlic, pressed or minced | |||
| 1/2 teaspoon fine sea salt | |||
| Freshly ground black pepper, to taste |
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