themodernproper.com
Quinoa Salad
Vegan, gluten-free, loaded with veggies, bursting with big flavors and brimming with health benefits, this is simply the best quinoa salad recipe, ever.
Prep
20 min
Cook
20 min
Total
40 min
Serves
10
Instructions
- 01
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa, ½ teaspoon of the salt, and 2 cups of water, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes. Turn off the heat and allow the quinoa to steam, covered, for another 5 minutes. Spread the cooked quinoa out on a rimmed sheet pan and let cool for 15 minutes.
- 02
Once the quinoa has cooled, in a large bowl, combine the olive oil, vinegar, sugar, basil, granulated garlic, remaining ½ teaspoon salt and pepper. Add the cooled quinoa, chickpeas, onion, cucumber, tomatoes, garlic, parsley, and jalapeños, if using. Toss to combine.
- 03
Serve immediately or cover and chill in the refrigerator for at least 1 hour to let the flavors meld. Before serving, stir the salad. Store in an airtight container for up to 2 days.
Nutrition
per serving
- Calories
- 172
- Protein
- 5grams
- Carbs
- 22grams
- Fat
- 7grams
- Fiber
- 4grams
- Sugar
- 3grams
- Sat. fat
- 1grams
- Sodium
- 356milligrams
- Cholesterol
- 0milligrams
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