Zesty Tomato Quinoa Salad
"Vegan Chickpea Quinoa and Cucumber"
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Zesty Tomato Quinoa Salad
ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 cups grape tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup sliced almonds
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
steps
- 1.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender. Remove from heat, fluff with a fork, and let it cool.
- 2.
In a large bowl, combine the cooked quinoa, chickpeas, grape tomatoes, red onion, parsley, mint, and sliced almonds.
- 3.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, cumin, salt, and pepper to make the dressing.
- 4.
Pour the dressing over the salad and gently toss to combine all the ingredients.
- 5.
Serve chilled and relish this tantalizing vegan salad bursting with flavors!
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