Zesty Quinoa Salad (Vegan, Oil-Free)
This is great on its own or on a bed of fresh green lettuce, as well. For an extra hearty meal, we’ll often start with a bed of greens, add this salad, then my homemade hummus and a heaping scoop of salsa. Heavenly!
Servings: 6
Calories: 132kcal
Ingredients
Quinoa
- 1 cup quinoa uncooked
- 2 cup water
Assembling the Salad
- 2 cans chickpeas or black beans or pinto beans
- 1 cup cilantro diced
- 1 cup red pepper diced
- 1 cucumber diced
- 1/2 red onion diced (optional)
- 1 lemon juiced
- 1 tbsp apple cider vinegar
- 1 tbsp cumin
- 1 dash crushed chili pepper
Instructions
Cook Quinoa
- Thoroughly rinse quinoa in fine strainer. Add with 2c water in medium saucepan and cover, then bring to boil. Remove from heat immediately and let sit 20 minutes or until all quinoa grains are enlarged.
Assemble the Salad
- Add cooked quinoa, beans, cilantro, diced vegetables and onion (if using) in large bowl.
- In separate dish or jar with lid, add lemon juice, apple cider vinegar, and spices. Mix or shake thoroughly.
- Pour lemon mixture over salad, mix well. Serve immediately or refrigerate.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 349mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 44.2mg | Calcium: 42mg | Iron: 2.3mg