Quinoa Salad
Ingredients
The salad
-
1
cup
uncooked quinoa
-
2
cups
water
-
1½
teaspoons
kosher salt
-
1
can
reduced sodium chickpeas, rinsed and drained
-
1
14-ounce jar
roasted red peppers, drained, patted dry and diced
-
1
cup
baby arugula (optional)
-
¼
cup
loosely packed chopped fresh parsley, basil, dill, or other soft herbs
-
¾
cup
slivered or roughly chopped toasted almonds, pecans, or pistachios
-
¾
cups
crumbled goat cheese or feta
The dressing
-
3
tablespoons
extra-virgin olive oil
-
¼
cup
freshly squeezed lemon juice
-
1
teaspoon
smoked paprika
Instructions
- Rinse and drain the quinoa, then cook it with water and 1 teaspoon of salt until tender.
- Fluff the quinoa and let it cool in a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, smoked paprika, and remaining salt.
- Pour two-thirds of the dressing over the warm quinoa and stir to combine.
- Add arugula, chickpeas, roasted red peppers, and most of the nuts and cheese, mixing well.
- Top with the remaining cheese and nuts, let sit for 10 minutes, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
326
Total fat
22g
Total carbohydrates
23g
Total protein
12g
Sodium
500mg
Cholesterol
13mg
You might also like