Quinoa Salad
Quinoa, chickpeas, juicy cherry tomatoes, and summer squash is topped with olive oil, fresh squeezed lemon juice, and fresh herbs. This 20 minute vegan dish is light, flavorful, and fresh!
Equipment
- 1 medium sized pot with lid
- Blender
- large serving bowl
Ingredients
- 1 1/2 cup quinoa
- 1 15 oz can of chickpeas
- 1 cup cherry tomatoes halved
- 1 medium sized summer squash diced into bite sized pieces
For the dressing
- 3 TBS olive oil
- 1 lemon juiced
- 2 cloves of garlic
- 3 TBS basil
- 2 TBS mint
- 1/2 tsp salt
Instructions
- In a medium pot, boil 3 cups of water. Once the water is rapidly boiling, add the quinoa. Stir the quinoa, then cover the pot with the lid and reduce the heat to a simmer. Cook the quinoa for about then minutes.
- Dice the zucchini into bite sized pieces. Halve the cherry tomatoes and place to the side. Drain and rise the chickpeas. In the last 5 minutes of the quinoa cooking, place zucchini in the pot, then place the lid back on.
- Place olive oil, lemon juice, garlic, basil, and mint in the blender. Blend until the herbs are finely chopped.
- When the quinoa is done cooking (15 minutes total), remove from the stove. Plate in a large bowl. Add the tomatoes, chickpeas, and the dressing. Stir to combine. Top with a pinch of salt, red pepper flakes, more herbs, or lemon wedges. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
Tried this recipe?Mention @seasaltsavorings or tag us #seasaltsavorings!