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Strawberry, Quinoa Chickpea Salad
Donna Castellano MS, RDN
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
Ingredients
1x
2x
3x
1
cup
water
¾
cup
red or multicolor quinoa
rinsed
about 8 strawberries
quartered
1
small cucumber
quartered and sliced
1
cup
chickpeas
handful grape tomatoes
halved
¼
cup
unsalted sunflower seeds
fresh parsley
balsamic dressing* see above
coarse salt
pepper
Instructions
In a medium saucepan add quinoa and water and bring to a gentle boil.
Simmer for about 10-15 min until water has evaporated and quinoa is cooked (seeds will begin to open and the quinoa will be softened).
Set quinoa aside to coo to room temp in a medium sized bowl.
Add strawberries, cucumbers, chickpeas, tomatoes and sunflower seeds.
Toss with dressing as suggested above.
Garnish with fresh parsley.
Store leftovers in a sealed container in the fridge for 2-3 days.
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