Quinoa Salad
Servings
2-4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 cup uncooked quinoa
1 can low sodium chickpeas
¼ large red onion, chopped
2 or 3 small center celery stalks with leaves, chopped
1 orange (or other colored) bell pepper, chopped
1 cup chopped or sliced cherry tomatoes
4-inch section of an English cucumber, chopped
½ cup parsley, chopped
15 black olives, chopped
¼ cup red wine vinegar
1 or 2 tablespoons dijon or stone ground mustard
Directions
- Cook the quinoa per packaged directions,* then transfer to a mixing bowl to cool. Recipe is best when made with cold quinoa.
- Add the chickpeas and all of the chopped veggies to the cooled quinoa.
- Whisk together the vinegar and mustard and add to the mixing bowl. Stir to evenly coat everything in the dressing.
- Chill in the fridge for up to 4 days and serve cold.
Recipe Video
Notes
- Usually I cook 1 cup of quinoa in the Instant Pot with 1½ cups water at high pressure for 3 minutes with a natural release. Or you can cook it on the stovetop (1 cup quinoa, 2 cups water simmered for about 15 minutes).
