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Cold Quinoa Salad with Chickpeas and Rice
Our easy Cold Quinoa Salad with Chickpeas and Rice is light, refreshing, and so easy to make in minutes!
Course
Salad
Cuisine
American
Keyword
best quinoa salad, cold quinoa salad, main course salad, quinoa salad recipe, summer dinner salad
Prep Time
5
minutes
Resting Time
10
minutes
Total Time
15
minutes
Servings
4
servings
Calories
272
kcal
Author
Isabel Laessig
Equipment
Whisk
Ingredients
For cold 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
Instructions
Cook brown rice and quinoa and allow both to chill, ideally overnight. Mix together chickpeas, cucumber, bell pepper, onion, and parsley. Set aside.
Whisk olive oil, lemon juice, red wine vinegar, and garlic together. Add to the chilled chickpea and rice mixture and combine.
Drizzle dressing over the salad, add salt and pepper to taste, and toss together.
Let the salad rest 5-10 minutes so the flavors fully combine. Serve, and enjoy!
Notes
Make this a quinoa feta salad by adding feta to the mixture!
Nutrition
Calories:
272
kcal
|
Carbohydrates:
30
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
18
mg
|
Potassium:
435
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2253
IU
|
Vitamin C:
69
mg
|
Calcium:
58
mg
|
Iron:
2
mg