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Summer Quinoa Salad
Loaded with chickpeas, vegetables, a little cheese and of course quinoa, this quinoa salad is a great healthy make-ahead lunch option.
Course Salad
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 6
Calories 591kcal
Quinoa Salad
- 1 cup quinoa, uncooked
- 1 (15.5 oz can) chickpeas, drained and rinsed
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- ½ cucumber, diced
- 1 carrot, diced
- 6 cherry tomatoes, diced
- 6 oz sharp cheddar cheese, diced into ½" cubes
Red Wine Vinaigrette
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoon italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ tsp black pepper
Cook quinoa according to package directions. After cooked, put in the refrigerator to cool completely.
Dice all vegetables and cheese and mix in a large bowl with the chickpeas. When the quinoa is cooled, add to the bowl and mix together.
Whisk together all dressing ingredients and mix into vegetable salad. If eating as leftovers, you may have to add a bit more dressing.
- Rinse the quinoa before boiling which removes its natural coating called saponin, which can make it taste bitter or soapy.
- Be consistent with the size you dice the vegetables so you have even bites throughout.
- Use quality olive oil as part of the taste for the vinaigrette comes from it.
Serving: 1serving | Calories: 591kcal | Carbohydrates: 67g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 402mg | Potassium: 1020mg | Fiber: 15g | Sugar: 14g | Vitamin A: 2350IU | Vitamin C: 146.9mg | Calcium: 290mg | Iron: 7.2mg