Energizing Protein-Packed Indian Quinoa Salad

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked. Drain any excess water and let cool.
2. In a large bowl, combine cooled quinoa, chickpeas, cucumber, bell pepper, tomato, and cilantro.
3. In a separate small bowl, whisk together olive oil, lemon juice, cumin powder, turmeric powder, garam masala, salt, and pepper. Pour dressing over the salad and mix well.

Chef’s Insight

To enhance the flavors even more, marinate the chickpeas in the spices for 30 minutes before adding them to the salad.

Notes

This recipe can be easily doubled or tripled for larger gatherings or meal prepping.