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Zesty, vibrant, Mediterranean Quinoa Salad is packed with fresh vegetables, fragrant herbs, and hearty chickpeas. This healthy quinoa salad can be made ahead and pre-portioned, which makes it perfect for meal prep. It is vegan, gluten-free, and full of plant-based protein.
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– 1 cup uncooked quinoa – 2 cups water – 15 oz can chickpeas (garbanzo beans) drained and rinsed – ½ English cucumber diced small – 1 bell pepper red, orange, or yellow; diced small – ½ red onion diced small – 1 cup grape (or cherry) tomatoes diced – 1 bunch fresh herbs: Italian parsley, cilantro, mint, and/or basil (about 1 cup) finely chopped
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Dressing – ¼ cup extra-virgin olive oil – 2 lemons juiced – 2 tablespoon red wine vinegar – 2 cloves garlic minced – salt and freshly cracked black pepper to taste
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Cook quinoa according to package instructions.
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In a small bowl or liquid measuring cup, whisk the olive oil, red wine vinegar, lemon juice, and minced garlic together.
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In a large bowl, combine the cooked and cooled quinoa and dressing.
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Add the diced vegetables and chickpeas, toss to combine.
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Finely, toss in the chopped herbs. Season with salt and freshly cracked black pepper to taste.
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