Description
A vibrant and protein-packed plant-based bowl featuring fluffy quinoa, hardy chickpeas, and a zesty lemon dressing.
Ingredients
1 cup dry quinoa
2 cups vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
1 cup English cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, minced
1/4 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Step 1: Rinse the quinoa thoroughly under cold water to remove its natural bitter coating.
Step 2: In a pot, combine quinoa and broth. Bring to a boil, then cover and simmer on low for 15 minutes.
Step 3: Remove from heat and let the quinoa stand covered for 5 minutes before fluffing with a fork.
Step 4: In a large bowl, combine the fluffed quinoa, chickpeas, cucumber, tomatoes, onion, and parsley.
Step 5: Whisk together olive oil, lemon juice, garlic, salt, and pepper in a small jar.
Step 6: Pour the dressing over the salad and toss well to combine.
Step 7: Serve at room temperature or refrigerate for an hour to let the flavors meld.
Notes
Add a dollop of tahini for extra creaminess or roasted sunflower seeds for a crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
