Quinoa Salad

[{"selector":"#anim-2b41cb9f-cde9-4269-ab34-1d7fd27f8a45","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Quinoa Salad With Chickpeas Lemony grains and crisp vegetables. Next: ingredients for 4 servings.

[{"selector":"#anim-a4b4246b-215b-4b7f-a07f-a20af94d0a00","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"},{"selector":"#anim-26e27bfc-f9a8-499d-a412-5b8f29df7af6","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Ingredients · 4 servings 1 cup dry quinoa (170 g) 1¾ cups water (415 ml) 1 (15-oz) can chickpeas, drained/rinsed (~240 g) 1 medium cucumber, diced (~200 g) 1 cup cherry tomatoes, halved (~150 g) ½ cup chopped flat-leaf parsley 3 tbsp extra-virgin olive oil 3 tbsp fresh lemon juice ½ tsp fine salt ¼ tsp black pepper

[{"selector":"#anim-37b145b5-811c-42bb-9646-c3101f070110","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Equipment Fine-mesh strainer Medium saucepan with lid Shallow cooling container Fork Cutting board and knife Large mixing bowl Small bowl and whisk Measuring cups and spoons

[{"selector":"#anim-7dff05b1-edf7-47c1-a23c-01683dcd8fb8","keyframes":{"opacity":[0,1]},"fill":"both","duration":600,"delay":0,"easing":"cubic-bezier(0.4,0.4,0.0,1)"}] DISHORA / RECIPES Start here Rinse 1 cup (170 g) dry quinoa in a fine-mesh strainer under cold running water, then drain well. Visit the recipe for all instructions. Get the full recipe