High Protein Quinoa Salad
Servings: 8 side salads
Calories: 200kcal
A delicious salad that is loaded with phytonutrients, our natural fighters, and a good balance of protein & fiber!
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Equipment
- large saucepan
- silicone spatula
- colander
- can opener
- fine mesh strainer
- large serving bowl
- small bowl or cup
- fork
Ingredients
SALAD
- 1 c uncooked quinoa well rinsed in a colander
- 2 c water
- 1 can chickpeas rinsed and drained
- 2 whole persian cucumbers
- 5 mini mixed sweet peppers chopped
- 3/4 c onion; red 2 small onions, chopped
- 1 c parsley; fresh finely chopped
DRESSING
- 1/4 c extra-virgin olive oil
- 1/4 c lemon juice
- 1 Tbs red wine vinegar
- 2 cloves garlic pressed or minced
- 1 tsp Himalayan sea salt
- 1/2 tsp black pepper
Instructions
- Pre-rinse the quinoa with cold water and a fine mesh strainer. Add the quinoa and the water to a large saucepan. Turn the heat on HIGH, and allow for it to boil for 5 minutes without a lid. Stir periodically.
- Reduce the heat to MEDIUM and continue to simmer until all of the water is absorbed. Stir periodically.
- Remove from heat and let the quinoa rest, allowing it time to fluff up easier.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- Once the quinoa is mostly cool, use a fork to fluff it up a bit then add it to the large serving bowl.
- In a small bowl, whisk together the DRESSING ingredients and pour over the salad.
- Mix well with silicone spatula.
- Allow the salad at least 10 minutes to rest and combine with the dressing before serving.
- Serve chilled or at room temperature. If refrigerated, this salad lasts for about 4 days. Enjoy!!
Nutrition
Calories: 200kcal | Carbohydrates: 24g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 377mg | Potassium: 280mg | Fiber: 5g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
