The BEST Quinoa Salad – made with nutritious quinoa and an abundance of fresh ingredients like cucumber, tomatoes and bell pepper. Plus it’s all finished with a delicious, bright lemon herb vinaigrette.
Quinoa Salad
Ingredients
- 3 1/2 cups leftover cooked quinoa* (chilled)
- 1 large red bell pepper
- 2 cups diced English cucumber
- 1 1/2 cups grape tomatoes, halved
- 1 medium carrot, shredded (1/2 cup)
- 1/2 cup chopped red onion, rinsed under cold water in a sieve and drained
- 1 (14.5 oz) can chick peas, drained and rinsed
Dressing
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 1/3 cup chopped fresh parsley (chop somewhat fine)
- 1/4 cup chopped fresh cilantro (chop somewhat fine)
- 2 garlic cloves, minced (2 tsp)
- Salt, to taste
Instructions
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Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
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Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
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In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.
Recipe Notes
- *To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
- **Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin.
