Description
A refreshing and nutritious quinoa salad packed with colorful vegetables, flavorful herbs, and a zesty lemon dressing. Perfect as a light lunch or side dish, this salad combines leftover quinoa with roasted red pepper, cucumber, grape tomatoes, shredded carrot, red onion, and chickpeas for a satisfying and healthy meal.
Ingredients
Units
Scale
Salad Ingredients
- 3 1/2 cups leftover cooked quinoa (chilled)
- 1 large red bell pepper
- 2 cups diced English cucumber
- 1 1/2 cups grape tomatoes, halved
- 1 medium carrot, shredded (1/2 cup)
- 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
- 1 (14.5 oz) can chickpeas, drained and rinsed
Dressing
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup chopped fresh parsley (somewhat finely chopped)
- 1/4 cup chopped fresh cilantro (somewhat finely chopped)
- 2 garlic cloves, minced (about 2 teaspoons)
- Salt, to taste
Instructions
- Roast Red Pepper: Roast the red bell pepper directly over the flame of a gas stove or under the broiler, turning occasionally with metal tongs, until charred all over. Transfer to a covered container and let rest for 10 minutes. Then peel off the charred skin (it's okay if not perfectly peeled), core, seed, and chop the pepper.
- Prepare Dressing: In a mixing bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, chopped parsley, chopped cilantro, minced garlic, and salt to taste. Chill the dressing while preparing the remaining ingredients, or refrigerate up to 1 day in advance.
- Combine Salad: In a large bowl, toss together the chilled cooked quinoa, chopped roasted red pepper, diced cucumber, halved grape tomatoes, shredded carrot, chopped red onion, and rinsed chickpeas. Pour the dressing over the salad and toss until evenly coated.
- Serve and Store: Serve the quinoa salad within about 4 hours for the best flavor and texture. Keep the salad refrigerated if not serving immediately.
Notes
- To make 3 1/2 cups cooked quinoa, start with 1 1/4 cups dry quinoa, rinse and drain well, then cook according to package instructions.
- The red pepper doesn’t need to be perfectly peeled; removing most of the charred skin is sufficient.
- You can prepare the dressing a day ahead to enhance the flavors.
- This salad is ideal served chilled and is best consumed within 4 hours of tossing with the dressing.
- For added protein, consider adding grilled chicken or feta cheese if not following a vegan diet.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
