Quinoa Salad with chickpeas and feta is a feel-good (and taste-good) meal! Fluffy quinoa is tossed with flavorful elements like arugula, recent herbs, roasted crimson peppers, and toasted nuts, all in a zippy Mediterranean-inspired dressing. Chickpeas upload some more protein too!
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- Contemporary, Fabulous Mediterranean Flavors. After the quinoa is cooked, it’s tossed in the most productive dressing: a flavorful mixture of zippy, recent lemon juice, smoky paprika, and olive oil. Arugula is peppery, roasted crimson peppers upload sweetness, and feta brings some salty goodness.
- So Many Techniques to Revel in It. Quinoa salad pairs neatly with grilled mains, making it one of the crucial absolute best potluck aspects. You’ll be able to divvy up parts with Baked Hen Breast or Air Fryer Tofu for meal prep lunches, tuck it inside of a pita, scoop it up with Selfmade Naan, or devour it by itself.
- Simple to Make and Serve. This wholesome meal comes in combination in half-hour, and quinoa salad may also be served chilly or room temperature, so it’s an excellent dish to take on-the-go.
5 Famous person Overview
“I made this quinoa salad the day past and it’s scrumptious!”
— Susan —
How you can Make Quinoa Salad
The Components
- Quinoa. Even though technically a seed, quinoa is assessed as a complete grain; it’s wholesome and filling.
- Arugula. Not obligatory, however an effective way so as to add extra taste and make it extra salad-like.
- Chickpeas. Chickpeas are a really perfect significant other to any recent salad, like this Moroccan Chickpea Salad and Mediterranean Chickpea Salad.
- Roasted Pink Peppers. My secret factor to make this quinoa salad the rest however flavorless. You’ll be able to make Roasted Pink Peppers from scratch, or use the type within the jar.
- Nuts. The nuts upload a lovely crunch and make the salad extra gratifying. Almonds, pecans, or pistachios would all be tasty.
- Cheese. Goat cheese or feta cheese upload creaminess and pops of tang. You’ll be able to overlook them to make the quinoa salad vegan.
- Lemon Juice. For the salad dressing.
- Smoked Paprika. A powerhouse factor for turning in a bang of taste to the quinoa salad dressing.
- Contemporary Herbs. Use your favourite mixture of parsley, basil, or dill.
The Instructions
- Cook dinner Quinoa. Fluff it up when it’s performed cooking.
- Make the Dressing. Whisk in combination the dressing elements; I love to make use of a liquid measuring cup as it makes pouring more uncomplicated.
- Get dressed the Quinoa. In a big bowl, stir three-fourths of the dressing into the nice and cozy quinoa.
- Upload the Combine-Ins. Stir within the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese, and upload extra dressing as desired.
- End. Sprinkle the remainder goat cheese and nuts excessive. Let sit down for 10 mins, and ENJOY!
Upload Extra Protein to Quinoa Salad
Whilst this vegetarian quinoa salad is masses filling by itself, be at liberty to throw on an extra protein:
Recipe Pointers and Tips
- Toast Your Nuts. This step makes a HUGE distinction in taste. You’ll be able to do it at the stovetop over medium warmth or on a sheet pan within the oven as described beneath. (Simply stay a detailed eye at the nuts in order that they don’t burn!)
- Get dressed the Quinoa Whilst It’s Heat. Pouring the dressing over the quinoa whilst it’s nonetheless heat is helping the grains drink up its flavors.
- Cook dinner the Quinoa Correctly. Right here’s the way to cook dinner quinoa, however the tl;dr is: rinse it first, carry it to a boil with the water, cook dinner it exposed, then duvet it after it’s performed cooking and the remainder liquid will take in.
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- 1 cup raw quinoa
- 2 cups water
- 1 ½ teaspoons kosher salt divided
- 3 tablespoons extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice about 1 medium lemon
- 1 teaspoon smoked paprika
- 1 cup tightly packed child arugula not obligatory
- ¼ cup loosely packed chopped recent parsley basil, dill, or different cushy, soft herbs (or a mixture!)
- 1 can diminished sodium chickpeas rinsed and tired
- 1 14-ounce jar roasted crimson peppers, tired, patted dry and diced (about 1 cup)
- ¾ cup slivered sliced, or more or less chopped toasted almonds, chopped toasted pecans, or roasted pistachios*, divided
- ¾ cups crumbled goat cheese or feta about 4 oz., divided
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Rinse and drain the quinoa neatly (this eliminates the every so often sour flavor). Position in a medium saucepan with the water and 1 teaspoon salt. Carry to a boil, then scale back the warmth and simmer gently exposed, adjusting the warmth as had to handle a steady simmer, till the quinoa has absorbed many of the water, is soft (however now not comfortable), and you spot the little spiral poking out of every grain, about quarter-hour. Quilt, take away from the warmth, and let sit down 5 mins. Discover, fluff with a fork, then switch to a big blending bowl and let cool.
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In a small bowl or liquid measuring cup with a spout, stir in combination the oil, lemon juice, smoked paprika, and last 1/2 teaspoon salt. Spoon about two-thirds over the quinoa whilst the quinoa continues to be a bit of heat. Stir to mix.
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Upload the arugula, chickpeas, bell pepper, and three-fourths every of the almonds and goat cheese. Style and stir in a couple of extra spoonfuls of dressing as desired.
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Sprinkle the remainder goat cheese excessive. If time lets in, let sit down 10 mins for the flavors to soak up, or refrigerate for 4 hours. Serve chilled or at room temperature.
- TO STORE: Refrigerate leftovers in an hermetic garage container for as much as 1 week.
Serving: 1of 6Energy: 326kcalCarbohydrates: 23gProtein: 12gFats: 22gSaturated Fats: 6gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.002gLdl cholesterol: 13mgPotassium: 320mgFiber: 4gSugar: 1gNutrition A: 784IUNutrition C: 11mgCalcium: 105mgIron: 3mg
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