This salad is summer perfection. It’s light and refreshing while containing rich amounts of protein and fiber to keep you feeling full.
The best part? You can swap out any of the vegetables and herbs with others that you prefer or have on hand. Don’t have peppers? Use zucchini and squash instead. If mint isn’t in your fridge, basil will work just fine.
This recipe is easy…just like summer.
Summer Quinoa Salad
(Gluten-free; Dairy-free; Plant-based/Vegan)
Serves 6 to 8
Ingredients:
1 1/2 cups. uncooked red quinoa
1/4 cup extra virgin olive oil
1/8 cup fresh squeezed lemon juice, plus more to taste
2 tsp Dijon mustard
1/4 tsp sea salt, plus more to taste
1/8 tsp ground black pepper, plus more to taste
15 oz. can chickpeas, drained and rinsed
1/2 of a cucumber, finely diced, with skin on
1/2 of a yellow pepper, finely diced
1 slicing tomato or 5-6 cherry tomatoes, finely diced, with seeds and juice removed
1/2 of an onion, finely diced
1/4 cup minced parsley
1/4 cup minced mint
Directions:
Cook the quinoa according to the package instructions. When finished, drain out any extra water by putting into a strainer. Let the quinoa cool completely. While the quinoa is cooking/cooling, prepare the dressing by whisking together the olive oil, lemon juice, mustard, sea salt and black pepper. Taste and season with more salt, pepper and/or lemon juice, if desired. Set aside the dressing. Once the quinoa is cooled, stir in the chickpeas, cucumber, pepper, tomatoes, onion, parsley and mint until well combined. Stir in the dressing until well combined.