Quinoa Salad
Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!
Servings: 6 people
Cost: $15
Equipment
- saucepan
- Mixing Bowl
Ingredients
- 1 cup quinoa
- 2 cups low sodium chicken stock
- 1/2 cup diced provolone
- 1 medium red bell pepper, chopped
- 1/2 cup chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 2 Tablespoon lemon
- 2 Tablespoon dijon
- 1 Tablespoon white wine vinegar
- 2 teaspoon honey
- 1/4 teaspoon salt
- 3 Tablespoon olive oil
Instructions
- Rinse quinoa under cold water. Drain. Add quinoa and chicken stock to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork, cover and remove from the heat. Let it sit for another 5-10 minutes. This can be done the day before. Cool completely. If you are short on time, spread the hot quinoa on a sheet pan and pop in the fridge until cool.
- Prep the veggies and other mix-ins.
- In a small bowl, whisk together lemon juice, white wine vinegar, dijon, honey, and salt. Slowly whisk in olive oil. Season to taste with salt and pepper.
- Add cooled quinoa to a serving bow. Drizzle vinaigrette on top. Toss. Season to taste with salt and pepper. Add tomatoes, peppers, chickpeas, cucumber, and basil, Toss to combine. Season with salt and pepper.
Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 227mg | Potassium: 403mg | Fiber: 4g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 34mg | Calcium: 114mg | Iron: 2mg
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