Energizing Protein-Packed Quinoa Salad

Allergens

N/A (excluding specific allergies to any ingredient)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water and cook in water or vegetable broth according to package instructions until tender and fluffy. Set aside to cool.
2. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss well to combine.
4. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Chef’s Insight

This salad is perfect for meal prep and can be enjoyed as a main dish or side.

Notes

Feel free to customize this salad with your favorite vegetables or protein source.