Ingredients
- 1 cup dry quinoa 170 g
- 1 3/4 cups water 415 ml
- 1 15-ounce can chickpeas drained and rinsed; about 240 g
- 1 medium cucumber diced; about 200 g
- 1 cup cherry tomatoes halved; about 150 g
- 1/2 cup flat-leaf parsley chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
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
Instructions
- Rinse 1 cup (170 g) dry quinoa in a fine-mesh strainer under cold running water, then drain well.
- Combine the rinsed quinoa and 1¾ cups water in a medium saucepan. Bring to a boil, reduce to a low simmer, cover and cook for about 15 minutes, until the water is absorbed. If the quinoa package specifies a different water amount, follow that guidance and adjust as needed.
- Remove from the heat and leave covered for 5 minutes. Fluff with a fork, then spread in a shallow container to cool for about 15 minutes. Refrigerate promptly if preparing ahead; do not leave cooked grains at room temperature for more than 2 hours.
- Dice the cucumber, halve the tomatoes and chop the parsley. Whisk the olive oil, lemon juice, salt and pepper in a small bowl.
- Toss the cooled quinoa with the drained chickpeas, cucumber, tomatoes and parsley in a large bowl. Add the dressing and toss gently. Divide into 4 servings, or refrigerate promptly until serving.
Nutrition
Serving: 1one-quarter of recipeCalories: 349kcalCarbohydrates: 44gProtein: 11gFat: 14gFiber: 8g
Video
Notes
Nutrition and cost are estimates for one-quarter of the recipe. Cool cooked quinoa promptly and refrigerate the assembled salad at 40°F or below; use within 3 days for good quality. Follow your quinoa package's water guidance if it differs. Optional cheese or protein toppings are excluded from the estimate.
Video: Downshiftology. Downshiftology demonstrates quinoa salad assembly. This version adds chickpeas and tomatoes and omits the video's feta, capers and bell peppers.
