Description
A vibrant salad filled with quinoa, chickpeas, and colorful vegetables, dressed with aromatic spices and lemon.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup parsley, chopped
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Juice of 1 lemon
- Olive oil (optional)
Instructions
- Bring the vegetable broth or water to a boil in a pot. Add quinoa, reduce heat, and simmer for about 15 minutes until quinoa is fluffy and tender.
- Combine the cooked quinoa, chickpeas, red bell pepper, red onion, cherry tomatoes, and parsley in a large bowl. Gently mix to allow the flavors to meld.
- Whisk together cumin, turmeric, cinnamon, lemon juice, salt, and pepper in a small bowl. Drizzle with olive oil if desired.
- Pour the dressing over the salad and toss to combine, ensuring every bit of quinoa and vegetable is coated.
- Serve immediately for a warm treat, or refrigerate for later; this salad tastes even better as the flavors develop!
Notes
Great for meal prep; stores well in the fridge for up to three days. Customize with your favorite ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg