Ouinoa Salad
From Cookie + Kate Favourite Quinoa Salad Recipe
Recipe - Choices Market Kitsilano
Ouinoa Salad
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 cup uncooked quinoa (rinsed)
2 cups water
1 can ( 15 ounces) chickpeas, rinsed and drained
1 medium cucumber
1 medium red bell pepper, chopped
¼ cup chopped small red onion
1 cup finely chopped flat-leaf parsley
¼ cup olive oil
¼ cup lemon juice
1 tbsp. red wine vinegar
2 cloves garlic pressed
½ tsp. fine sea salt
Freshly ground black pepper to taste
Directions
- To cook the quinoa; combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat then decrease the heat to maintain a gentle simmer. Cook, uncovered until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as the time goes on to maintain a gentle simmer. Remove from heat, cover and let the quinoa rest for 5 minutes, to give it time to fluff.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add itto the serving bowl and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper to taste and add an extra pinch of salt if necessary. For best flavour, let the salad rest for 5 to 10 minutes before serving.
- This salad keeps well in the refrigerator, covered, for about4 days. Serve chilled or at room temperature.
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Casbah - Organic Quinoa, 200 Gram
$7.99$4.00/100g
Not Available
Earths Choice - Chick Peas No Salt Added Organic, 398 Millilitre
Special
$3.99 was $4.49$1.00/100ml
Cucumber - Long English, 1 Each
$2.98
Bell Peppers - Red, Hot House, 226 Gram
$2.48 avg/ea$1.10/100g
Onions - Red, 335 Gram
$2.20 avg/ea$0.66/100g
Parsley - Fresh, Bunch, 1 Each
$2.98
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
Earth's Choice - Organic Lemon Juice, 250 Millilitre
$6.49$2.60/100ml
Maison Orphee - Vinegar Red Wine, 500 Millilitre
$10.99$2.20/100ml
Garlic - Mixed, 75 Gram
$1.65 avg/ea$2.20/100g
Not Available
Not Available
Directions
- To cook the quinoa; combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat then decrease the heat to maintain a gentle simmer. Cook, uncovered until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as the time goes on to maintain a gentle simmer. Remove from heat, cover and let the quinoa rest for 5 minutes, to give it time to fluff.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add itto the serving bowl and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper to taste and add an extra pinch of salt if necessary. For best flavour, let the salad rest for 5 to 10 minutes before serving.
- This salad keeps well in the refrigerator, covered, for about4 days. Serve chilled or at room temperature.
