by Danielle Maguire, RDN, Nutrition Program Director

This fresh and colorful quinoa salad recipe will be perfect for the upcoming spring and summer months! Yield: 8 servings, Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15oz) chickpeas, rinsed and drained
• 1 medium cucumber, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• ¾ cup red onion, chopped
• 1 cup flat-leaf parsley, finely chopped

Dressing:

• ¼ cup olive oil
• ¼ cup lemon juice
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• Salt & pepper to taste

Instructions

1. To cook the quinoa, combine the rinsed quinoa and 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 the water, about 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 chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
3. For the dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, and ½ teaspoon 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 pepper to taste. This salad can be served chilled or at room temperature after letting the salad rest for 5-10 minutes. This salad keeps well in the refrigerator, covered, for about 4 days.

Nutrition Facts: (1 serving) 205 calories, 6g protein, 9g fat, 5g fiber, 3g sugar, 26g carbohydrate
Recipe from cookieandkate.com