Summer Quinoa Salad

When I was in sixth grade, I brought quinoa with peas and corn every day in my thermos. This quinoa salad brings me back to those days but with a much more elevated twist. Filled with crunchy cucumber, acidic tomatoes, hearty chickpeas, and zippy herbs, this salad is filling, yet light and perfect to enjoy outside on a summer’s day!

How long does this salad last?

This salad lasts for roughly 4–5 days covered in the fridge, and actually, the flavors of this salad blossom as the dressing marinades into the vegetables.

Can you use other vegetables in this salad?

You can absolutely use other veggies in this salad! Quinoa is incredibly versatile and generally absorbs any flavors it is paired with.  Corn, red onion, bell peppers, zucchini, squash, and cabbage, would definitely work, as well as different types of herbs such as mint, chives, oregano, and parsley. 

Ingredients

• 1 cup quinoa

• 2 cups water

• 2 mini cucumbers or one medium cucumber (finely chopped)

• 1 Roma tomato (finely chopped)

• 1 can chickpeas (drained and rinsed)

• 1 small carrot (finely chopped)

• ¼ cup finely chopped dill

• ¼ cup finely chopped cilantro

Dressing

• ¼ cup olive oil

• Juice of 1 lemon

• 1 ½ tablespoons balsamic vinegar

• 2 minced garlic cloves

• 1 teaspoon honey

• Sprinkle of salt and pepper

1. Rinse the quinoa two-three times under running water, or until the water runs mostly clear.

2. Put the quinoa in a medium-sized pot with the water over medium-high heat, cooking the quinoa for roughly 15-17 minutes. Once the quinoa has absorbed all of the water, remove it from the heat. Let it stand for a few minutes to cool, and finally, fluff it with a fork.

3. Place the quinoa, chickpeas, and all of the chopped veggies and herbs into a large serving bowl. Toss with two large spoons or salad tossers. Set aside.

4. In a small bowl, combine all the salad dressing ingredients, and mix until thoroughly combined.

5. Pour the salad dressing over the quinoa salad and serve.

Bon Appétit!