Gluten Free Quinoa Salad
One cup quinoa cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Recipe brought to you from Food City's dietitians.
Ingredients
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Preparation
- Mince 2 cloves garlic, seed and chop medium cucumber, chop medium red bell pepper, and finely chop large bunch of flat leaf parsley.
- Juice 2 lemons; makes about 1/4 cup lemon juice.
- Cook quinoa in microwave following package directions.
- Remove from microwave and let the quinoa rest for 5 minutes, fluff gently with a fork.
- In a large serving bowl, combine the chickpeas, cucumber, onion, bell pepper, and parsley.
- Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt.
- Whisk until blended, then set aside.
- Once the quinoa is cool, add it to the serving bowl, and drizzle the dressing on top.
- Toss until the mixture is thoroughly combined.
- Season with black pepper, to taste, and add an extra pinch of salt if necessary.
- For the best flavor, let the salad rest for 5 to 10 minutes before serving.
- Salad can be kept in fridge covered for about 4 days.
- Serve chilled or at room temperature.
There is no nutrition information available on this recipe.