Vegan Quinoa Salad with Chickpeas

Vegan Quinoa Salad with Chickpeas

Quinoa for breakfast, lunch, and dinner! This vegan quinoa salad with chickpeas is a complete meal, making a great lunch or dinner. This superfood is a must in my diet, I have it all year round. This salad is super easy and one of my favorites to have in the summer.

Ingredients

Makes 6 servings    

  • 2 cups water 1 cup quinoa
  • 1/4 cup lemon or lime juice
  • 2 tablespoons olive oil
  • 1 cup cilantro, chopped 2 scallions, thinly sliced 1 tsp garlic, minced
  • 1/2 cup tomato, diced
  • 1 avocado, in cubes
  • 1 can of chickpeas (or 1 cup of homemade )
  • salt & pepper to taste
  • a dash of cayenne (optional)  

Instructions

  1. Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.  
  2. Add rinsed quinoa to a saucepan over low heat; stir with wooden spoon until all water has evaporated and grains emit a faint, roasted aroma. Add water and a pinch of salt.  
  3. Cover and bring to boil.   Lower heat and simmer, covered, for about 10 to 15 minutes, or until all water is absorbed; let sit, covered for about 5 minutes before fluffing with a fork.  
  4. Meanwhile, prepare and mix remaining ingredients in a bowl until well combined.  
  5. Mix in cooked quinoa and serve room temperature.

 

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Vegan Quinoa Salad with Chickpeas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1/4 cup lemon or lime juice
  • 2 tbsp  olive oil
  • 1 cup cilantro chopped
  • 2 scallions thinly sliced
  • 1 teaspoon garlic minced
  • 1/2 cup tomato diced
  • 1 avocado in cubes
  • 1 can of chickpeas or 1 cup of homemade
  • salt & pepper to taste
  • a dash of cayenne optional

Instructions

  1. Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.
  2. Add rinsed quinoa to a saucepan over low heat; stir with wooden spoon until all water has evaporated and grains emit a faint, roasted aroma.
  3. Add water and a pinch of salt.
  4. Cover and bring to boil.
  5. Lower heat and simmer, covered, for about 10 to 15 minutes, or until all water is absorbed; let sit, covered for about 5 minutes before fluffing with a fork.
  6. Meanwhile, prepare and mix remaining ingredients in a bowl until well combined.
  7. Mix in cooked quinoa and serve room temperature.

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