Ready in 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Light, refreshing, and delicious, this is a perfect vegetarian entr?e for a warm afternoon. It is best made ahead to let the flavors blend. The quinoa can also be cooked in a rice cooker.
"This is really tasty even if you use dried seasonings. I loved it :)"- Susantarheel
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Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25-30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa. Drain canned chickpeas and rinse. Heat oil in a medium skillet. saute onion and pepper over medium heat for 2 to 5 minutes or until onion is slightly soft. In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chickpeas. Dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and salt. Slowly whisk in olive oil. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.
BigOven Tip: Easily make this ahead of time! Dress the salad right before mealtime.
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Susantarheel 1 year agoThis is really tasty even if you use dried seasonings. I loved it :)
stevensonmunro 4 years ago[I posted this recipe.]