ZESTY QUINOA SALAD
with chickpeas and rice
4 servings| ready in 15 minutes
For Quinoa Salad – 1 cup cooked brown rice – 1 cup cooked quinoa – 1 can chickpeas drained & rinsed – 1 cucumber seeded & chopped – 1 red bell pepper chopped – ¾ cup red onion chopped – 1 cup fresh parsley chopped fine For Lemon Vinaigrette – ¼ cup olive oil – ¼ cup lemon juice – 1 tablespoon red wine vinegar – 1 tablespoon garlic minced – Salt & pepper to taste
Ingredients:
Cook brown rice and quinoa and allow both to chill, ideally overnight. Mix together chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
1
Whisk olive oil, lemon juice, red wine vinegar, and garlic together. Add to the chilled chickpea and rice mixture and combine.
2
Drizzle dressing over the salad, add salt and pepper to taste, and toss together.
3
Let the salad rest 5-10 minutes so the flavors fully combine. Serve, and enjoy!
4