Nutty quinoa and chickpeas tossed with red bell pepper, refreshing cucumber and fresh parsley in a tangy lemon mustard dressing. This salad makes a great side dish, or a meal all by itself!
Ingredients
Yield:
Yield
10 servings
- 1 cup uncooked quinoa
- 2 cups no-salt added chicken or vegetable broth
- 1 (15oz) can low sodium garbanzo beans, drained and rinsed
- 1 large red bell pepper, chopped
- ½ medium red onion, chopped
- 1 English cucumber, chopped
- ½ cup fresh parsley, chopped
- 1 ounce feta cheese, crumbled
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
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Directions
Nutritional InformationPrep: 15 min, Cook: 20 min, Total: 35 min
- Rinse quinoa in a fine mesh strainer. Add quinoa and broth to a saucepan. Bring to a boil. Lower heat, cover and simmer for 15 minutes until liquid is absorbed. Uncover and let sit for 5 minutes. Fluff with a fork. Set aside to let cool while you prepare the rest of the recipe.
- Whisk all dressing ingredients together.
- Combine cooked quinoa, chickpeas, bell pepper, onion, cucumber, parsley, feta and dressing.
- Enjoy immediately or let refrigerate for up to 24 hours before serving.
Dietitian Notes/Substitutions:
- For a vegan option, omit the feta.
- Serve with a simply prepared broiled or grilled fish for a complete meal. Or, tofu steaks for a plant-based meal.
- Add more fresh herbs to level up this quinoa salad! Fresh dill, basil or oregano are delicious additions.
200 calories
9g fat
1.5g saturated fat
3mg cholesterol
102mg sodium
25g carbohydrate
5g fiber
0g added sugar
7g protein
56mg calcium
297mg potassium
154mg phosphorus
1.8mg iron
0mcg vitamin D
