Description
Enjoy a burst of flavor with this Spicy Chickpea and Quinoa Salad—nutritious, vibrant, and ready in just minutes!
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) low-sodium chickpeas, drained
- 1 cup diced bell peppers (mixed colors)
- 1 cup diced cucumber
- ½ cup chopped red onion
- 1 cup halved cherry tomatoes
- ¼ cup fresh cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Cook with two cups of water in a medium saucepan; bring to a boil, then simmer on low for about 15 minutes.
- While quinoa cooks, chop bell peppers, cucumber, red onion, and cherry tomatoes into bite-sized pieces.
- Once cooked, fluff quinoa with a fork and let it cool slightly before combining it with the chopped veggies in a large bowl.
- In a separate bowl, whisk olive oil, lemon juice, cumin, paprika, salt, and pepper. Pour over the salad and toss gently.
- Fold in fresh cilantro just before serving. Enjoy immediately or chill for enhanced flavors!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg