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Vegan Quinoa Salad

Bright Lemon Herb Quinoa Salad Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup finely diced red onion
  • ⅓ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh mint
  • ¼ cup fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper

Method
 

  1. Cook quinoa according to package directions until water is absorbed and tails pop out, about 15 minutes. Spread on a plate to cool.
  2. Whisk together the lemon juice, olive oil, salt, and pepper until the salt dissolves and the mixture looks cloudy.
  3. In a large bowl, combine cucumber, tomatoes, red onion, parsley, and mint.
  4. Add the cooled quinoa and chickpeas to the bowl, pour the dressing over, and toss gently until everything is evenly coated. Serve heaped onto a platter or in bowls.

Notes

If you use pre-cooked quinoa, the salad comes together in about 10 minutes. The dressing is intentionally sharp because the grain and chickpeas soak it up; do not reduce the lemon unless you taste it at the very end and prefer less bite.