Ultimate Quinoa Salad
Servings: 6 servings
Calories: 359kcal
Ingredients
- 1 cup tricolored quinoa
- 2 cups water
- 1 small red onion
- 2 celery stalks
- 10 ounces cherry tomatoes
- ½ cup parsley, tightly packed
- ½ cup dill - tightly packed
- 1 (15-ounce) can chickpeas
- ¼ cup pumpkin seeds
For the Lemon Vinaigrette:
- 5 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
- 1 clove garlic - finely chopped
- Pinch kosher or fine sea salt
- Pinch freshly ground black pepper
Instructions
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let rest.
- Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
- In a large mixing bowl, combine quinoa with the vegetables, herbs, chickpeas, and pumpkin seeds.
- Prepare the vinaigrette in a small mixing bowl by whisking together all the dressing ingredients. Pour dressing over quinoa salad and toss to combine.
Nutrition
Calories: 359kcal | Carbohydrates: 42g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 574mg | Fiber: 8g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 23mg | Calcium: 75mg | Iron: 5mg