Greatest plates · Salad

Favorite Quinoa Salad

Name: Favorite Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed in a fine-mesh colander; 2 cups water; 1.5 cups chickpeas, rinsed and drained (or 1 x 425g can); 1 medium cucumber, seeded and chopped; 1 medium red capsicum, chopped; ½ cup red onion, chopped (from 1 small onion); 1 cup flat-leaf parsley, finely chopped; ¼ cup olive oil; ¼ cup lemon juice, from 2 to 3 lemons; 1 tbsp red wine vinegar; 2 cloves garlic, pressed or minced; ¼ tsp fine sea salt; black pepper, freshly ground, to taste

Quinoa tossed with chickpeas, cucumber, capsicum, red onion and parsley in a garlicky lemon dressing. Vegan, gluten-free, and it travels well.

Serves 8Prep 20 minCook 20 minSaladVegan

Containsno known allergens identified

Inspired by a recipe from Cookie and Kate ↗

Protein 11%Carbs 45%Fat 44%

About 250 kcal a serve — 7 g protein, 28 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 8

Method

Cook the quinoa

Simmer

Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered until the quinoa has absorbed all the water, about 15 minutes, reducing the heat as you go to maintain a gentle simmer.

In the potInto the pan →

quinoa

water

15 min · simmer

Rest the quinoa

Rest

Remove from heat, cover, and let the quinoa rest for 5 minutes to give it time to fluff up. Set aside to cool slightly.

5 min · rest

Combine the vegetables

Mix all

In a large serving bowl, combine the chickpeas, cucumber, capsicum, onion and parsley. Set aside.

In the bowlMix all →

chickpeas

cucumber

red capsicum

red onion

flat-leaf parsley

Make the dressing

Whisk

In a small bowl, combine the olive oil, lemon juice, red wine vinegar, garlic and salt. Whisk until blended, then set aside.

In the bowlWhisk together →

olive oil

lemon juice

red wine vinegar

garlic

fine sea salt

Toss it all together

Toss

Once the quinoa is mostly cool, add it to the serving bowl and drizzle the dressing on top. Toss until thoroughly combined.

In the bowlBring together →

quinoa

Season and rest

Season

Season with freshly ground 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.

What goes inSeason it →

black pepper

5-10 min · rest

Cook's noteUse 3 cups of leftover cooked quinoa to skip the cooking step; serve chilled or at room temperature.

Estimated per serve

250 kcal · 7 g protein · 28 g carbs · 12 g fatestimates, within ~10%

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Greatest plates · Salad

Favorite Quinoa Salad

Quinoa tossed with chickpeas, cucumber, capsicum, red onion and parsley in a garlicky lemon dressing. Vegan, gluten-free, and it travels well.

Serves 8Prep 20 minCook 20 minSaladVegan

Containsno known allergens identified

Inspired by a recipe from Cookie and Kate ↗

Protein 11%Carbs 45%Fat 44%

About 250 kcal a serve — 7 g protein, 28 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 8

Method

Cook the quinoa

Simmer

In the potInto the pan →

quinoa

water

15 min · simmer

Rest the quinoa

Rest

Remove from heat, cover, and let the quinoa rest for 5 minutes to give it time to fluff up. Set aside to cool slightly.

5 min · rest

Combine the vegetables

Mix all

In a large serving bowl, combine the chickpeas, cucumber, capsicum, onion and parsley. Set aside.

In the bowlMix all →

chickpeas

cucumber

red capsicum

red onion

flat-leaf parsley

Make the dressing

Whisk

In a small bowl, combine the olive oil, lemon juice, red wine vinegar, garlic and salt. Whisk until blended, then set aside.

In the bowlWhisk together →

olive oil

lemon juice

red wine vinegar

garlic

fine sea salt

Toss it all together

Toss

Once the quinoa is mostly cool, add it to the serving bowl and drizzle the dressing on top. Toss until thoroughly combined.

In the bowlBring together →

quinoa

Season and rest

Season

Season with freshly ground 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.

What goes inSeason it →

black pepper

5-10 min · rest

Cook's noteUse 3 cups of leftover cooked quinoa to skip the cooking step; serve chilled or at room temperature.

Estimated per serve

250 kcal · 7 g protein · 28 g carbs · 12 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Mediterranean Chickpea Salad
Mediterranean · Salad
Garlicky Mushrooms and Greens with Prawns and Pine Nuts
Mediterranean · Salad
Citrus and Avocado Salad with Prawns and Mint
Mediterranean · Salad
Best Lentil Salad
Mediterranean · Salad

Cookies

Ingredients

Method

Cook the quinoa

Rest the quinoa

Combine the vegetables

Make the dressing

Toss it all together

Season and rest

More recipes like this

Ingredients

Method

Cook the quinoa

Rest the quinoa

Combine the vegetables

Make the dressing

Toss it all together

Season and rest

More recipes like this