Lemon, Quinoa & Chickpea Salad
This light and refreshing lemon, chickpea and quinoa salad is the perfect dish for a healthy and satisfying meal. Packed with protein and fiber, this salad is not only delicious but also incredibly nutritious. The fresh lemon dressing adds a burst of flavor that pairs perfectly with the savory quinoa and hearty chickpeas. Enjoy this salad as a side dish or as a main course for a simple and satisfying weeknight meal.
Ingredients:
- 1 cup dry organic quinoa (recommended: tri-color)
- 1 3/4 cup water
- 1 teaspoon organic garlic powder
- 1 1/2 cups cooked or 1 can (15 oz.) organic chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 cups organic cucumber, quartered and thinly sliced
- 1 red or yellow organic bell pepper (about 1 cup), diced
- 1 cup organic grape tomatoes, sliced in half
- 3/4 cup organic carrots, diced small
- 1/2 cup organic scallions, thinly sliced
- 1/2 – 1 cup organic parsley, chopped
- 1/8 cup of Uncle Matt’s Organic No Sugar Added Lemonade
- red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
Instructions:
Rinse quinoa: In a fine mesh sieve rinse quinoa under cool running water. Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork.
Prep veggies: While the quinoa is cooking prep the veggies.
Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, Uncle Matt’s No Sugar Added Lemonade, and spices, mix well. Season to taste with salt and pepper. Serve warm, at room temperature, or chilled.
