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Summer Quinoa Salad

By July 1, 2019July 8th, 2019Recipes


1 cup uncooked quinoa,
rinsed in a fine-mesh colander

2 cups water

1 can (15 ounces) chickpeas,
rinsed and drained

1 medium cucumber

1 medium red bell pepper ( chop)

¾ cup chopped red onion

1 cup finely chopped flat-leaf parsley

¼ cup olive oil

¼ cup lemon juice

2 cloves garlic, pressed or minced

½ teaspoon fine sea salt


In a large bowl, combine chickpeas, cucumber, bell pepper, onion and parsley.

Cook quinoa separately.

In a small bowl, combine the olive oil, lemon juice, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is ready and cooled for 5-10 minutes; combine with the rest of the ingredients.