Need a great recipe for your meal prep this weekend? Check this one out!
Ingredients:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: Feta cheese, crumbled
- Optional: Avocado, sliced
- Optional: Sliced Grilled Chicken
Instructions:
- Cook the Quinoa:
- Rinse the quinoa under cold water to remove any saponins.
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
- Prepare the Salad:
- In a large salad bowl, combine the cooled quinoa, chickpeas, cucumber, bell pepper, red onion, and cherry tomatoes.
- Add the chopped parsley and mint if using.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine thoroughly.
- Optional Add-Ins:
- If using, sprinkle crumbled feta cheese and/or add sliced avocado on top of the salad for extra creaminess and flavor. For extra protein, add grilled chicken on top!
- Chill and Serve:
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature.
This Quinoa and Chickpea Salad is not only refreshing and tasty but also highly versatile. It’s perfect as a stand-alone meal, or you can pair it with grilled chicken or fish for additional protein. Enjoy your nutritious and delicious start to a strong and healthy week!
