Description
A refreshing and nutritious quinoa salad packed with protein and vibrant vegetables, perfect for summer lunches at work.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- Remove from heat and let it cool.
- In a large bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Store in the refrigerator until ready to serve. Enjoy cold or at room temperature.
Notes
- This salad can be made a day ahead and stored in the fridge for easy lunches throughout the week.
- Feel free to add any other vegetables or proteins you have on hand.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Fat: 14
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
Keywords: summer lunches for work, quinoa salad, healthy lunch, meal prep, vegetarian lunch