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Quinoa Power Salad

Chef Monica Libertino
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Salad
Servings 6

Ingredients
  

  • 1 cup uncooked quinoa or 2 cups cooked quinoa
  • 2 cups chicken or veg broth to cook with or water
  • 15 oz chickpeas drained and rinsed
  • 1 cup chopped red onion
  • 1 cup chopped cucumber
  • 1 cup chopped tomatoes
  • 1 cup chopped baby spinach or Kale or chopped salad greens
  • 1 cup flat leaf parsley chopped
  • or cilantro or basil chopped
  • 1 large carrot chopped
  • 1 cup edamame
  • ½ cup olive oil
  • 3 Tbsp lemon juice
  • 3 Tbsp white vinegar or apple cider vinegar
  • 1 Tbsp maple syrup or honey
  • 3 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions
 

  • Cook 1 cup of uncooked quinoa with 2 cups or water or broth (optional). This should make about 2-3 cups of cooked quinoa. Let cool completely before making the salad.
  • Chop 1 cup red onion, 1 cup cucumber, 1 cup tomatoes into small pieces. The smaller the better! Roughly chop the 1 cup spinach and 1 cup parsley/basil/cilantro (depends on preference) as well. Chop 1 large carrot or 1/2 cup baby carrot.
  • Prep the Salad Dressing: Add ½ cup olive oil, 3 Tbsp lemon juice, 3 Tbsp white vinegar, 1 Tbsp maple syrup, 3 minced garlic cloves, ½ tsp salt and ¼ tsp ground black pepper to a bowl. Whisk together.
  • Add the cooled 2 cups cooked quinoa, 15 oz canned drained chickpeas, 1 cup spinach/kale, 1 cup parsley or other herbs, 1 cup edamame, 1 cup chopped cucumbers, 1 cup tomatoes, 1 cup red onion, and 1 large chopped carrot to a large salad bowl. Toss together.
  • Pour the salad dressing over top and mix into the salad until evenly coated. Serve immediately or store in the fridge until ready to serve.