Description
Quinoa Salad with Chickpeas is a filling and vibrant dish. Bursting with fresh veggies and an easy red wine vinaigrette, pack up this hearty salad and bring it to any summer celebration, potluck, or make it for meal prep!
Ingredients
For salad:
- 3/4 cup uncooked quinoa
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1 and 1/2 cups water
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1 and 1/2 cups cooked chickpeas, rinsed and drained (15 oz can)
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1 cup grape or cherry tomatoes, quartered or halved
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1 cup canned corn or freshly cooked from ear of corn
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1/2 long english cucumber, seeded and diced (about a cup)
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1/2 cup diced bell pepper, any color
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1/3 cup red onion, diced small
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1/3 cup fresh chopped dill
For dressing:
- 4 tablespoons olive oil
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2 tablespoons red wine vinegar
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2 tablespoon fresh lemon juice
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1 tablespoon maple syrup or sugar
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1/4 teaspoon dijon mustard (optional)
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Pinch of salt and cracked black pepper
Instructions
- Cook quinoa: rinse quinoa in a fine meshed strainer. Add to your rice cooker with the water and cook! Fluff with a fork. (or cook according to package instructions) Set aside to cool on counter or fridge
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Prep veggies: Chop all veggies and dill, add to a large salad bowl with chickpeas, corn and quinoa
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Make Vinaigrette: add dressing ingredients to a jar, seal and shake or whisk in a bowl to combine.
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Serve and enjoy: When ready to serve salad, pour over the dressing. Toss to combine. Season with salt and pepper if needed and enjoy room temperature or chilled. Step by step photos, tips, suggestions and more in above post.
Notes
To make ahead: store the assembled salad and dressing in separate containers for up to 3 days in the fridge.
Store: Leftover salad can be stored in an airtight container in the fridge for up to 3 days. Drizzle extra dressing, oil, or lemon juice over top to freshen up the salad.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Salads, gluten free
- Method: mixing bowl
- Cuisine: American, Canadian
Keywords: quinoa salad with chickpeas, quinoa chickpea salad,