Description
A nutritious and vibrant salad packed with protein from quinoa and chickpeas, perfect for easy weeknight dinners or potlucks.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth or water
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup diced bell pepper
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
Instructions
- Rinse the quinoa under cold water. Add quinoa and vegetable broth (or water) to the pot and bring to a boil.
- Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Combine cooked quinoa, chickpeas, olive oil, cumin, turmeric, cinnamon, salt, and pepper in a large bowl.
- Add diced bell pepper, cucumber, and parsley to the bowl and mix gently.
- Drizzle with lemon juice and toss to combine.
- Serve immediately or let it chill in the refrigerator for later.
Notes
This salad can be made ahead of time and stored for up to 4 days. You can customize it with different vegetables or grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg