Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 1 cup cherry tomatoes
- 1 cucumber
- ½ red onion
- ¼ cup fresh parsley
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa with 2 cups water; bring to a boil. Reduce heat, cover, and cook for about 15 minutes until fluffy.
- While quinoa cooks, chop cucumber, halve cherry tomatoes, and slice red onion. Combine in a large bowl.
- Rinse and drain chickpeas; add to the veggie mix.
- Stir in chopped parsley, lemon juice, olive oil, cumin, and paprika.
- Gently mix all ingredients until well combined. Let sit for 10 minutes to meld flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 360
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg