Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
22
High
Nutrition per serving
Calories410.8 kcal (21%)
Total Fat19 g (27%)
Carbs49.7 g (19%)
Sugars6 g (7%)
Protein12.3 g (25%)
Sodium421.2 mg (21%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cupquinoa
uncooked, rinsed in a fine-mesh colander
2 cupswater
1 x 15 ouncescan chickpeas
rinsed and drained, or 1 1/2 cups cooked chickpeas
1cucumber
medium, seeded and chopped
1red bell pepper
medium, chopped
¾ cupred onion
chopped, from small red onion
1 cupflat-leaf parsley
finely chopped
¼ cupolive oil
¼ cuplemon juice
from 2 to 3 lemons
1 tablespoonred wine vinegar
2cloves garlic
pressed or minced
½ teaspoonfine sea salt
freshly ground black pepper
to taste
Instructions
Step 1
To cook the quinoa: Combine the rinsed quinoa and the 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 of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
Step 2
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
Step 3
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Step 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 black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
Step 5
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
