Blue Zone Quinoa Salad
This refreshing quinoa salad is inspired by Blue Zone diets, packed with nutritious ingredients and bursting with flavor. It's easy to make and perfect for any meal.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups water
- 1 can chickpeas, drained and rinsed 15 ounces
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until all the water is absorbed.
- Remove from heat and let it sit for 5 minutes.
Mixing Salad
- In a large bowl, add the cooked quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Serving
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld.
Notes
This quinoa salad can be served as a main dish or a side dish. Top with avocado or feta cheese for extra creaminess. Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, as some ingredients may settle.