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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|Serving Size: 1 Serving (1246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (18%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 278.5mg||10 %|
|Potassium 2206.9mg||58 %|
|Total Carbohydrate 151.6g||45 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 123.4g|
|Protein 25.9g||37 %|
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Calories per serving: 819
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