Quinoa Salad with Chickpeas and Edamame
A delightful and nutritious salad featuring nutty quinoa, creamy chickpeas, and crisp vegetables, perfect for summer picnics or meal prep.
Ingredients
Grains & Legumes
- 1 cup dried quinoa Look for high-quality quinoa for the best flavor and texture. I recommend organic quinoa.
- 1 can chickpeas (14oz) Be sure to rinse these well to reduce sodium.
- 1 cup edamame You can use frozen edamame – just thaw it before adding it to the salad.
Vegetables
- 1 1/2 cups English cucumber, chopped English cucumbers are crunchy and have fewer seeds.
- 1 cup carrots, chopped Choose fresh carrots for a vibrant crunch.
- 1 yellow bell pepper, chopped 1 This adds sweetness and color.
- 1/2 cup cherry tomatoes, sliced in half Juicy and sweet, cherry tomatoes are a favorite addition.
- 1/2 cup red onion, diced It adds a nice bite; soak in water before using if you want to mellow the flavor.
- 1/2 cup fresh parsley, chopped (optional) For a fresh herb kick that brightens the salad.
For the Dressing
- 2 medium lemons, juiced Fresh lemon juice enhances all the flavors and adds brightness.
- 4 cloves garlic, minced Garlic adds depth and flavor.
- 2 tablespoons Dijon or stone ground mustard For a zesty dressing!
- 1 to 2 tablespoons extra virgin olive oil (optional) A good quality oil elevates the salad's richness.
- Salt and pepper, to taste Enhance flavors; feel free to add more to your liking.
Instructions
Preparation
- Rinse quinoa under cold water to remove its natural coating, called saponin, which can taste bitter.
- Allow ingredients to reach room temperature for optimal flavor melding.
Cooking Quinoa
- Gently rinse the quinoa under running water in a fine-mesh strainer. In a medium-sized pot, add the quinoa and 1 1/5 cups water. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Once done, fluff with a fork and let it rest for 15 minutes.
- Look for little tails on the quinoa when it’s done; that’s when you know it’s perfectly cooked!
Prepare Dressing
- While the quinoa is cooking, combine all dressing ingredients (lemon juice, mustard, and optional olive oil, salt, and pepper) in a small bowl. Taste and adjust seasoning if needed, then let it sit to meld flavors.
Chop Vegetables
- Dice all remaining vegetables, excluding the edamame, into bite-sized pieces. Place them into a large mixing bowl along with the edamame.
Combine & Serve
- Once the quinoa is ready, add the fluffy grains to the vegetable bowl. Drizzle the dressing over the top and toss gently until everything is well combined.
- Serve with a sprinkle of sea salt and cracked pepper, and a squeeze of lemon to brighten it up even more. Enjoy it at room temperature or chill it in the refrigerator for a bit before serving.
Notes
This quinoa salad stores beautifully. For optimal freshness, keep the dressing separate until you’re ready to serve.