Famous Quinoa Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups of water
02 -
1 cup of raw quinoa or bulgur wheat
→ Fresh Produce & Herbs
03 -
1/3 cup chopped red onion
04 -
1/2 cup finely chopped mint leaves
05 -
1/2 cup chopped fresh parsley
06 -
1 cup diced cucumber
→ Protein & Nuts
07 -
1/2 cup feta crumbles
08 -
1 can (15 oz) rinsed and drained chickpeas
09 -
1/2 cup salted, roasted, and chopped pistachios
→ Dressing & Seasonings
10 -
Juice from 2 lemons (about 5-6 tbsp)
11 -
1/4 cup of olive oil (extra virgin)
12 -
Ground black pepper, to taste
13 -
Sea salt to preference
# Instructions:
01 -
Drain and rinse the quinoa. Add water and quinoa to a small pan, heat until boiling, then lower to simmer. Cover it up and let it cook for 15 minutes. Once done, fluff it with a fork and allow it to cool for 5-10 minutes.
02 -
In a large bowl, toss together the cooked quinoa, cucumbers, parsley, mint, red onion, chickpeas, pistachios, feta, olive oil, lemon juice, ground pepper, and salt.
03 -
Serve right away, or pop the salad into the fridge for a couple of hours to chill before eating.
04 -
Keep the salad in a sealed container in the fridge for up to 5 days.
# Notes:
01 -
You can switch to bulgur instead of quinoa. Use the same water-to-bulgur ratio, boil, then simmer for 12 minutes. If there’s leftover water, drain it out.
02 -
Want it vegan? Leave out the feta or swap with dairy-free cheese.
03 -
For a creamy twist, toss in some chopped avocado.
04 -
Skip the pistachios and go for roasted almonds or sunflower seeds if you need a nut-free salad.