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–+ servings
A molded serving of Light & Fresh Quinoa Salad featuring quinoa, chickpeas, cucumber, and red pepper on a white plate.

Light & Fresh Quinoa Salad

This recipe makes a light and fresh salad using quinoa, chickpeas, cucumber, and bell pepper with a simple lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 6 people
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup uncooked quinoa rinsed in a fine-mesh colander
  • 2 cups water
  • 1 can (15 ounces) chickpeas rinsed and drained, or 1 1/2 cups cooked
  • 1 medium cucumber seeded and chopped
  • 1 medium red bell pepper chopped
  • 3/4 cup red onion chopped (from 1 small red onion)
  • 1 cup flat-leaf parsley finely chopped (from 1 large bunch)
For the Dressing
  • 1/4 cup olive oil
  • 1/4 cup lemon juice from 2 to 3 lemons
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic pressed or minced
  • 1/2 teaspoon fine sea salt
  • 1 to taste Freshly ground black pepper

Equipment

  • Medium saucepan
  • Large serving bowl
  • Small bowl
  • Fine-mesh colander

Method
 

  1. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes to fluff up.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. Let the salad rest for 5 to 10 minutes before serving.

Notes

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature. You can serve this salad on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. You can top it with crumbled feta cheese or a dollop of cashew sour cream.

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