Go Back
–+ servings
Cold quinoa salad on a white platter
Print

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 272kcal
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.
    Vegetables for cold quinoa salad close up
  • Whisk olive oil, lemon juice, red wine vinegar, and garlic together. Add to the chilled chickpea and rice mixture and combine.
    Mixing brown rice into quinoa salad
  • Drizzle dressing over the salad, add salt and pepper to taste, and toss together.
    Pouring lemon vinaigrette onto quinoa salad
  • Let the salad rest 5-10 minutes so the flavors fully combine. Serve, and enjoy!
    Mixing quinoa salad with serving spoon

Notes

Make this a quinoa feta salad by adding feta to the mixture!

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 435mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2253IU | Vitamin C: 69mg | Calcium: 58mg | Iron: 2mg