Easy Mediterranean Quinoa Crunch Salad

Ingredients

• 1 cupDry Quinoa
• 2 cupsWater or Vegetable Broth
• 1 largeEnglish Cucumber
• 1 mediumRed Bell Pepper
• 1 pintCherry Tomatoes
• 0.3 smallRed Onion
• 1 15-ounce canCanned Chickpeas
• 0.5 cup choppedFresh Parsley
• 0.3 cup choppedFresh Mint
• 3 tablespoonsExtra Virgin Olive Oil
• 2 tablespoonsFresh Lemon Juice
• 1 teaspoonGround Sumac
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack Pepper

Instructions

1. 1

   Rinse the dry quinoa thoroughly under cold running water. In a small saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and set aside to cool slightly.

   ⏱ 20 min
2. 2

   While the quinoa cooks, prepare the vegetables. Dice the English cucumber and red bell pepper into small, bite-sized pieces. Halve the cherry tomatoes. Finely dice the small red onion. Chop the fresh parsley and mint.

   ⏱ 10 min
3. 3

   Rinse and drain the canned chickpeas well.

   ⏱ 2 min
4. 4

   In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, ground sumac, salt, and black pepper until the dressing is well combined.

   ⏱ 3 min
5. 5

   In a large mixing bowl, combine the cooled cooked quinoa, diced cucumber, red bell pepper, halved cherry tomatoes, finely diced red onion, rinsed chickpeas, chopped parsley, and chopped mint.

   ⏱ 3 min
6. 6

   Pour the prepared dressing over the salad ingredients. Toss gently until all components are evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for flavors to meld.

   ⏱ 2 min