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Quinoa Salad

Homemade quinoa salad made with basil, garlic, chickpeas, red onion, cucumber, tomato, bell pepper, jalapeño and parsley
  • Serves:  10
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 1 cup uncooked quinoa
  • 1 teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons raw apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon dried basil
  • 1 teaspoon granulated garlic
  • ¼ teaspoon freshly cracked black pepper
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • ½ cup finely diced red onion
  • 2 cups finely chopped Persian or English cucumber
  • 3 Roma tomatoes or 1 large red bell pepper, seeded and chopped (about 1 cup)
  • 1 to 2 jalapeños, seeded and minced (optional)
  • 2 garlic cloves, minced
  • 3 tablespoons minced fresh flat-leaf parsley

Method

  1. 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.  
  2. 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. 
  3. 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.