Description
A nutritious quinoa salad packed with vegetables and chickpeas, perfect for meal prep and busy work lunches.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup canned chickpeas, rinsed and drained
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs like parsley or basil (optional)
Instructions
- Rinse the quinoa under cold water.
- In a medium pot, combine quinoa and vegetable broth. Bring it to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until quinoa is fluffy.
- In a large bowl, mix the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this dressing over the salad.
- Toss everything gently until well combined. Add fresh herbs if using.
- Divide the salad into meal prep containers and cool in the fridge.
Notes
Rinse the quinoa well to remove any bitterness. You can swap vegetables based on what you have on hand. Feel free to make the dressing a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook/Boiling
- Cuisine: Mediterranean