Lemon Chickpea Quinoa Salad
This is so light and easy and yummy!
You can follow the recipe exactly or just throw the ingredients together. I have tried it without measuring and it is good every single time!
Recipe -
• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15oz can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1/2 small red onion, minced
• 1/2 packed cup fresh parsley, finely chopped
• 1/2 loosely-packed cup fresh mint leaves, finely chopped
• 1/2 cup roasted salted pistachios, chopped
• 1 cup (4oz) crumbled feta cheese
• salt and pepper, to taste
For the Lemon Dressing:
• 1/2 cup lemon juice (3-4 lemons)
• 1/2 cup extra virgin olive oil
• 1 Tablespoon honey
• salt and pepper, to taste
1. For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
2. Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa and let it cool in fridge for a few minutes.
Add chilled quinoa to rest of the ingredients. Toss with dressing and enjoy!!! 😉