Delicious Quinoa Salad

My summer has been punctuated by fun, casual get togethers with friends. Spontaneous afternoons at the pool, walks round the park, and potlucks affirmative to all or any of the on top of. It’s nice to possess provides at the prepared. My pool bag is full of magazines and ointment, and my icebox is equipped quinoa dish and wine bottle Box Wine many thanks, Bota Box!.

Delicious Quinoa Salad
Delicious Quinoa Salad

The Bota Mini size is super transportable and simple to grab for a night picnic at the park. the little boxes are convenient as a result of you don’t have to be compelled to keep in mind to bring a opener, and also the empty boxes ar light-weight and reusable. every five hundred metric capacity unit mini contains 3 glasses of wine, or simply over half a typical bottle.

I recommend pairing their lightweight, crisp Sauvignon blance with this refreshing summer dish. This direction doesn’t style basic however it's tons of deserves that create it a staple direction in my room. I hope it becomes your go-to quinoa dish direction, too! Please let American state knowledge it seems for you within the comments

Delicious Quinoa Salad

  • 1 cup uncooked quinoa, rinsed in a fine mesh colander
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 medium cucumber, seeded and chopped
  • 1 medium red bell pepper, chopped
  • ¾ cup chopped red onion (from 1 small red onion)
  • 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
  • ¼ cup olive oil
  • ¼ cup lemon juice (from 2 to 3 lemons)
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste

  1. 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 until the quinoa has absorbed all of the water, about 15 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.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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