Ingredients and Weight:
- Quinoa: 2 cups (uncooked)
- Chickpeas (canned, rinsed): 1 (15-ounce) can
- Red onion: 1/2 cup (diced)
- Bell pepper (any color): 1/2 cup (diced)
- Celery: 1/2 cup (diced)
- Carrots: 1/4 cup (diced)
- Fresh parsley: 1/4 cup (finely chopped)
- Olive oil: 3 tablespoons
- Lemon juice: 1/4 cup
- Dijon mustard: 1 tablespoon
- Honey: 1 tablespoon
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the quinoa thoroughly in a fine-mesh sieve.
- Cook the quinoa according to the package directions.
- While the quinoa is cooking, drain and rinse the chickpeas.
- In a large bowl, combine the quinoa, chickpeas, red onion, bell pepper, celery, carrots, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey.
- Pour the dressing over the salad and toss to coat.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 240 per serving
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Fresh and flavorful
- Colorful and vibrant
- Healthy and satisfying
- Ideal for a light lunch or summer side dish
User Comments:
- "This salad is so easy to make and absolutely delicious! The perfect summer dish." - Sarah
- "I love the combination of flavors and textures in this salad. It's so refreshing and filling." - John
- "I've tried many quinoa salads, but this one is by far the best. It's the perfect blend of sweet, sour, and savory." - Laura
Special Precautions and Tips:
- If you don't have canned chickpeas, you can use dried chickpeas and soak them overnight before cooking.
- To make the salad ahead of time, prepare it up to step 5 and refrigerate for up to 3 days. Add the dressing and toss just before serving.
- Serve the salad with grilled chicken, salmon, or tofu for a complete meal.
