Healthy & Vibrant Vegan Quinoa Salad πͺ
Ingredients:
1 cup (185g) Quinoa, rinsed
2 cups (475ml) Water or Vegetable Broth
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1 large Cucumber, finely diced (about 1.5 cups / 225g)
1/2 cup (75g) Red Onion, very finely diced
1 cup (60g) Fresh Parsley, finely chopped
1 cup (60g) Fresh Mint, finely chopped
1/2 cup (70g) Pistachios or Toasted Almonds, chopped
1/2 cup (75g) Vegan Feta Cheese, crumbled (optional)
For the Zesty Lemon Dressing:
1/3 cup (80ml) Extra Virgin Olive Oil
1/3 cup (80ml) Fresh Lemon Juice (about 2 lemons)
1 small clove Garlic, minced (optional)
1/2 teaspoon Salt, or to taste
1/4 teaspoon Black Pepper, or to taste
Directions:
1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool completely.
2. Prepare Ingredients: While the quinoa cools, rinse and drain the chickpeas. Finely dice the cucumber and red onion. Finely chop the fresh parsley and mint. Chop the pistachios or almonds.
3. Combine Salad Base: In a large salad bowl, combine the cooled quinoa, chickpeas, diced cucumber, diced red onion, chopped parsley, and chopped mint.
4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic (if using), salt, and pepper until well emulsified.
5. Dress the Salad: Pour the lemon dressing over the quinoa mixture and toss gently until everything is evenly coated.
6. Add Toppings: Gently fold in the chopped nuts and crumbled vegan feta (if using).
7. Chill & Serve: For best flavor, chill the salad for at least 30 minutes before serving. Serve cold or at room temperature.
Recipe Information:
Preparation Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes (+ cooling time) | Calories per Serving: Approx. 400-500 | Number of Servings: 4-6
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