Ingredients
Equipment
Method
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell pepper, chopped red onion, and chopped parsley.
- Dress the salad: Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 days. You can add other vegetables like cherry tomatoes or spinach if desired.