Quinoa Salad

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

Servings: 5

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

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

1. 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.

2. 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.

3. 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.