Energizing Indian Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/2 cup cherry tomatoes, halved

Instructions

1. Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to boil. Add the rinsed quinoa, cover, reduce heat to low, and cook for 15 minutes or until the water is absorbed and quinoa is tender. Remove from heat and let it stand for 5 minutes. Fluff with a fork and set aside.
2. In a large bowl, combine cooked quinoa, chickpeas, cucumber, red bell pepper, cilantro, and mint leaves.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well to combine.
4. Taste and adjust seasoning if necessary. If using cherry tomatoes, fold them into the salad. Serve immediately or chill in the refrigerator until ready to serve.

Chef’s Insight

This Energizing Indian Quinoa Salad Bowl is perfect for meal prepping and can be enjoyed hot or cold.

Notes

Feel free to adjust the ratio of vegetables according to your personal preference.