Chilled Quinoa Salad Recipe
Fresh cucumber, red bell pepper, red onion, chickpeas, and a garlicky sauce on house – made sourdough.
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Ingredients
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Salad Ingredients
Garlicky Sauce Ingredients
Sourdough Bread
Method
Salad Preparation
- 1
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it cool.
- 2
Chop Vegetables
While the quinoa is cooking, dice the cucumber, red bell pepper, and red onion into small pieces. Place them in a large mixing bowl.
- 3
Add Chickpeas
Add the drained and rinsed chickpeas to the bowl with the chopped vegetables.
- 4
- 5
Add Parsley
Stir in the chopped fresh parsley to the quinoa salad mixture.
Garlicky Sauce Preparation
- 6
Make the Sauce
In a small bowl, whisk together the minced garlic, olive oil, lemon juice, salt, and black pepper until well combined.
- 7
Combine Salad and Sauce
Pour the garlicky sauce over the quinoa salad and toss everything together until evenly coated.
Sourdough Preparation
- 8
Assembly
- 9
Serve
Serve the chilled quinoa salad on a plate alongside the toasted sourdough slices.