Description
A vibrant and nutritious salad featuring protein-packed chickpeas, nutty quinoa, and sweet roasted red peppers.
Ingredients
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 roasted red bell peppers, chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa in a fine-mesh sieve. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
- Chop the roasted red peppers, red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- In a large bowl, combine the cooked quinoa, chickpeas, chopped roasted red peppers, red onion, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- If desired, sprinkle the crumbled feta cheese over the salad.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add olive oil or lemon juice if the salad becomes dry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean