Description
The most refreshing quinoa salad filed with the freshest ingredients. Cucumbers, red bell peppers, red onion, fresh parsley, plant-based mozzarella, and extra fluffy quinoa! It’s perfect for a quick lunch, snack, or on-the-go meal.
Ingredients
- 1 cup quinoa (dry)
- 3 cups water
- 1 13oz bag chickpeas (rinsed and drained)
- 1 large cucumber
- 1 large red bell pepper
- 1/4 red onion
- 1/4 cup sun dried tomatoes
- 1/4 cup parsley (loosely packed)
- 1/3 cup vegan mozzarella cheese (I used Miyokos brand)*
- 1 Tbsp + 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1/4 tsp sea salt
Instructions
- Heat 3 cups water over high heat until it begins to bowl
- Add quinoa to pot, reduce to a simmer, and put lid on top - continue to cook for 12-15 minutes until fluffy
- While quinoa is cooking, heat 1 Tbsp olive oil in a skillet love low heat and wash and drain chickpeas
- Add chickpeas to skillet and cook in olive oil for ~5 mins until golden
- Chop cucumber, red bell pepper, and onion into small pieces
- In a large bowl, add cooked quinoa, sauteed chickpeas and the remaining ingredients to bowl, stir to coat thoroughly
Notes
*Note : If not dairy-free, use feta or regular mozzarella
- Category: Salad
- Method: Stove-top
- Cuisine: Greek
Nutrition
- Serving Size: 2/3 cup
- Calories: 232
- Fat: 12
- Carbohydrates: 27
- Protein: 6
Keywords: Quinoa Salad, Mediterranean Salad, Healthy Quinoa Salad, Dairy-free Salad, Vegan Salad