Quinoa And Chickpea Salad Recipe by Cuisine et création
Cooking Instructions 15 minutes 1 To cook the quinoa: In a saucepan, combine 2/3 cup quinoa and 1 cup water. Cover and bring to a boil, then reduce to low heat until the water is absorbed. Let cool on a large plate (or in the freezer for 15 minutes). 2 Meanwhile, dice the bell peppers, onion, and cucumber on a cutting board. Halve the cherry tomatoes lengthwise. Finally, chop the cilantro. 3 Remove the quinoa from the freezer, then add all the chopped vegetables, chickpeas, and cilantro to the quinoa plate. 4 Make the dressing: In a glass jar, mix the olive oil, juice from the squeezed lemons, apple cider vinegar, and salt and pepper. Close the jar and shake well until the ingredients are well combined. 5 Pour the dressing over the salad, sprinkle with feta cheese, and enjoy! This salad keeps in the refrigerator for 4 days in an airtight container. 1 To cook the quinoa: In a saucepan, combine 2/3 cup quinoa and 1 cup water. Cover and bring to a boil, then reduce to low heat until the water is absorbed. Let cool on a large plate (or in the freezer for 15 minutes). 1 To cook the quinoa: In a saucepan, combine 2/3 cup quinoa and 1 cup water. Cover and bring to a boil, then reduce to low heat until the water is absorbed. Let cool on a large plate (or in the freezer for 15 minutes). 2 Meanwhile, dice the bell peppers, onion, and cucumber on a cutting board. Halve the cherry tomatoes lengthwise. Finally, chop the cilantro. 2 Meanwhile, dice the bell peppers, onion, and cucumber on a cutting board. Halve the cherry tomatoes lengthwise. Finally, chop the cilantro. 3 Remove the quinoa from the freezer, then add all the chopped vegetables, chickpeas, and cilantro to the quinoa plate. 3 Remove the quinoa from the freezer, then add all the chopped vegetables, chickpeas, and cilantro to the quinoa plate. 4 Make the dressing: In a glass jar, mix the olive oil, juice from the squeezed lemons, apple cider vinegar, and salt and pepper. Close the jar and shake well until the ingredients are well combined. 4 Make the dressing: In a glass jar, mix the olive oil, juice from the squeezed lemons, apple cider vinegar, and salt and pepper. Close the jar and shake well until the ingredients are well combined. 5 Pour the dressing over the salad, sprinkle with feta cheese, and enjoy! This salad keeps in the refrigerator for 4 days in an airtight container. 5 Pour the dressing over the salad, sprinkle with feta cheese, and enjoy! This salad keeps in the refrigerator for 4 days in an airtight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Popeyes Popcorn Shrimp & Sauce (Copycat) Spicy Tempura Prawn Almond Butter Cookies Lugaw (Filipino Rice Porridge) Closest thing to an Omelette Sandwich as I will make Popeyes Popcorn Shrimp & Sauce (Copycat) Spicy Tempura Prawn Almond Butter Cookies Lugaw (Filipino Rice Porridge) Closest thing to an Omelette Sandwich as I will make Healthy Protein Packed Chana Chaat High Protein Egg Dish My Family Favourite Sweet Potato Shiro/Halva Protein rich Chole Gatta Pulav Moong Katla Chana Dal ❦ Quinoa Tawa Pulao Almond Butter Cookies Ranch Seasoned Fried Taters My Childhood Family Memories & favourite ---- Bhat Na Rasawala Muthiya Healthy Protein Packed Chana Chaat High Protein Egg Dish My Family Favourite Sweet Potato Shiro/Halva Protein rich Chole Gatta Pulav Moong Katla Chana Dal ❦ Quinoa Tawa Pulao Almond Butter Cookies Ranch Seasoned Fried Taters My Childhood Family Memories & favourite ---- Bhat Na Rasawala Muthiya