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Quinoa Salad

This delicious salad is perfect for the summer. A homemade salad dressing is made with olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Then quinoa, tomatoes, cucumber, onions, chickpeas, artichokes and avocados are mixed together. Next the dressing is mixed with the vegetables and quinoa. The salad is chilled until ready to serve.
Course Salad
Prep Time 20 minutes
Cook Time 5 minutes
Servings 5 people

Ingredients

  • 3 ½ cups leftover cooked quinoa chilled
  • 1 large red pepper
  • 2 cups diced English cucumber
  • 1 ½ cups grape tomatoes halved
  • 1 medium carrot shredded (½ cup)
  • ½ cup chopped red onion
  • 14.5 oz can chick peas drained and rinsed

Dressing

  • ⅓ cup olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • 2 garlic cloves minced 2 tsp
  • Salt

Instructions

  1. Roast red pepper. Chill, peel and seed.
  2. Prepare dressing, in a mixing bowl stir together the olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prepare remaining ingredients.
  3. Toss together quinoa, pepper, cucumber, tomatoes, carrot, onion and chickpeas with dressing. Serve within 4 hours. Keep chilled.

Recipe Notes

To make 3 ½ cups quinoa start with 1 ¼ cups dry quinoa, rinse and drain well, then cook according to directions on package. I omit the red pepper and add artichokes and avocados instead.