Description

This Creamy Quinoa Salad offers a nutritious, satisfying meal in under 30 minutes, combining fluffy quinoa with crisp vegetables and a rich, velvety dressing.

Ingredients

Scale

1 cup Quinoa (uncooked)
1 medium English Cucumber (diced)
1 large Red Bell Pepper (chopped)
1 can Chickpeas (15 oz, rinsed)
1/3 cup Tahini or Greek Yogurt
2 tablespoons Fresh Lemon Juice
1 teaspoon Maple Syrup or Honey
1/2 teaspoon Garlic Powder
1/4 cup Fresh Parsley (chopped)

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Instructions

Rinse quinoa under cold water, then cook in a pot with 2 cups of water for 15 minutes
Let the quinoa sit covered for 5 minutes and fluff with a fork
Dice cucumber, bell pepper, and parsley while quinoa cools
Whisk tahini (or yogurt), lemon juice, maple syrup, garlic powder, salt, and pepper in a small bowl; adjust thickness with warm water if needed
Combine fluffed quinoa, vegetables, and chickpeas in a large bowl; pour dressing over them
Toss everything together until well coated and season to taste

Notes

This salad can be refrigerated for up to four days and often tastes better the next day.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 3g
Sodium: 210mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg