Middle Eastern Quinoa Salad
A delicious and heart-healthy Middle Eastern-inspired quinoa salad packed with plant-based proteins, healthy fats, and soluble fiber.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Instructions
Rinse the quinoa under running water to remove any bitterness.
In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss to combine.
Adjust seasoning to taste and serve chilled. Enjoy!
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 8 |
| Carbs (g) | 30 |
| Fiber (g) | 6 |
| Sugar (g) | 2 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |