Description
This vibrant, nutrient-dense quinoa salad is a powerhouse of anti-inflammatory ingredients, designed to reduce oxidative stress while providing sustained energy. Combining protein-rich quinoa and chickpeas with refreshing cucumbers, tomatoes, and a zesty lemon-garlic dressing, this dish is perfect for a light yet satisfying meal that keeps you feeling focused and refreshed throughout your busiest days.
Ingredients
2 cups cooked quinoa
1 cup cooked chickpeas, rinsed and drained
1 large cucumber, diced
2 large tomatoes, diced
1 large avocado, diced
1 small red onion, finely diced
1 bell pepper, diced
1 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp apple cider vinegar
2 cloves garlic, minced
Instructions
Cook the quinoa according to package directions until tender and fluffy.
Spread the cooked quinoa onto a large tray and place in the refrigerator to cool completely.
Rinse and drain the chickpeas thoroughly.
In a small bowl, whisk together olive oil, lemon juice, vinegar, and minced garlic.
In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, bell pepper, and red onion.
Pour the dressing over the salad and toss gently to coat.
Fold in the diced avocado and fresh parsley just before serving.
Notes
Ensure the quinoa is fully cooled before mixing to maintain a light and fluffy texture. Dice the avocado at the very last moment to prevent browning. You can add a pinch of dried mint or sumac to the dressing for an extra flavor boost.
- Prep Time: 20
- Cook Time: 15
- Category: Anti-Inflammatory Recipes
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg