Quinoa - Herb Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup red quinoa1 1/2 cups water 19-oz can chickpeas, drained and rinsed1 English cucumber, diced3 plum tomatoes, diced3 tbsp brown flax seeds1 1/2 cups chopped fresh Italian parsley 1/4 cup chopped fresh cilantro2 cloves garlic, pressed or minced1/4 tsp paprika1/4 cup flax seed or olive oil2 tbsp lime juice1 tsp lime zest1 tsp sea saltfreshly ground black pepper to taste
Rinse quinoa in a fine strainer until water runs clear (not soapy-looking).
Bring water to a boil, add salt to taste.
Add quinoa, reduce heat to medium-low.
Cover and cook 20 minutes.
Let stand off the heat, covered, for 10 minutes, then fluff with a fork and cool completely.
Combine chickpeas, cucumber, tomatoes, flax seeds and herbs in a large bowl. Add cooled quinoa and toss.
In a small glass or dish combine garlic, paprika, oil, lime juice, lime zest, salt and pepper.
Pour over the salad mixture and stir well to incorporate.
Cover and chill 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Bring water to a boil, add salt to taste.
Add quinoa, reduce heat to medium-low.
Cover and cook 20 minutes.
Let stand off the heat, covered, for 10 minutes, then fluff with a fork and cool completely.
Combine chickpeas, cucumber, tomatoes, flax seeds and herbs in a large bowl. Add cooled quinoa and toss.
In a small glass or dish combine garlic, paprika, oil, lime juice, lime zest, salt and pepper.
Pour over the salad mixture and stir well to incorporate.
Cover and chill 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 451.7
- Total Fat: 20.0 g
- Cholesterol: 0.0 mg
- Sodium: 427.8 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 12.9 g
- Protein: 13.2 g
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