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Simple Quinoa Salad

Simple quinoa salad is made chickpeas, veggies and oil free lemon dressing.
Prep Time10 mins
Cook Time15 mins
Course: Salad
Cuisine: American
Keyword: quinoa
Servings: 6
Author: Shelly Hughes

Ingredients

Salad

  • 1 cup uncooked quinoa
  • 2 cup water
  • 14 oz Chickpeas plus the liquid in the can (aquafaba)
  • 1-2 cup mushrooms, chopped
  • 1 bell pepper, diced
  • 1/4 red onion, diced
  • 1/3 cup chopped nuts (walnuts, cashews) or seeds of choice optional
  • 2 cup chopped raw broccoli
  • 1 cup tomatoes, chopped
  • 1 cup cucumbers, chopped 3 mini cucumbers or half a large cucumber
  • 2 tbsp fresh parsley, minced or substitute basil
  • 1 avocado, diced optional

Dressing

  • 1/4 cup aquafaba (liquid from the chickpea can)
  • 1/2 lemon, squeezed (about 2 tbsp)
  • 1 tbsp maple syrup optional
  • salt and pepper to taste optional

Instructions

Cook the quinoa

  • Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, covered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
    Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.

Lemon Salad Dressing

  • Drain the chickpeas and set the liquid aside (aquafaba). To a small bowl add in 1/4 cup of the aquafaba, fresh lemon juice and maple syrup and misk together. Salt to taste. Set aside.

Prepare the Simple Quinoa Salad

  • To a large bowl add in the cooked quinoa and the chopped vegetables and mix together.
  • Next add in the lemon salad dressing and combine all together. Salt and pepper to taste.
    Refrigerate. The salad should be good in the refrigerate for 3-5 days. You can serve at room temperature.