Italian cuisine

Easy

Easy Quinoa Salad

Name: Easy Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup Uncooked quinoa, rinsed in a fine-mesh colander; 2 cup Water; Fine sea salt to taste; Freshly ground black pepper to taste; 1/3 cup Lemon juice (from 2 to 3 lemons); 2 Large Cloves garlic, pressed or minced; 1/8 tsp. Salt; 1/8 tsp. Pepper; 2 tbsp. Red wine vinegar; 1/3 cup Olive oil; 15 oz. Chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; 1 Medium Cucumber, seeded and chopped; 1/2 cup Finely chopped parsley (from 1 large bunch) or picked leaves; 1/2 cup Chopped red onion (from 1 small red onion); 1 Large Yellow bell pepper, chopped; 1 Large Grapefruit (use segments)

Chef Enrico Alaggia

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5 stars rating if you like it!

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Easy quinoa salad is a light, refreshing, and also delicious meal. It’s made with chickpeas, fresh cucumber, yellow bell pepper, red onion, fresh parsley in an olive oil tasting with garlic and lemon dressing. Easy and quick preparation ensures it’s a perfect alternative to any meal from morning to evening.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 cup Uncooked quinoa, rinsed in a fine-mesh colander
2 cup Water
Fine sea salt to taste
Freshly ground black pepper to taste
1/3 cup Lemon juice (from 2 to 3 lemons)
2 Large Cloves garlic, pressed or minced
1/8 tsp. Salt
1/8 tsp. Pepper
2 tbsp. Red wine vinegar
1/3 cup Olive oil
15 oz. Chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 Medium Cucumber, seeded and chopped
1/2 cup Finely chopped parsley (from 1 large bunch) or picked leaves
1/2 cup Chopped red onion (from 1 small red onion)
1 Large Yellow bell pepper, chopped
1 Large Grapefruit (use segments)

Directions:

To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook covered until the quinoa has absorbed all of the water, about 12 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

In a large serving bowl, combine the chickpeas, the grapefruit segments, cucumber, bell pepper, onion, and parsley. Set aside.

In a small bowl put the olive oil, lemon juice, vinegar, garlic, and salt. Whisk until blended then set aside. Or you can use a blender to pour the oil while mixing the rest in the blender.

Add quinoa to the serving bowl, put the dressing on top. Toss until combined. Add black pepper to taste, and add salt if necessary.