Made with nutritious quinoa and an abundance of fresh, healthy vegetables. And it's all finished with a delicious, bright lemon herb vinaigrette. This refreshing salad is one you'll want to make over and over again!
Ready in: 25minutes
3 1/2cupsleftover cooked quinoa*(chilled)
1largered bell pepper
2cupsdiced English cucumber
1 1/2cupsgrape tomatoes,halved
1mediumcarrot,shredded (1/2 cup)
1/2cupchopped red onion,rinsed under cold water in a sieve and drained
1(14.5 oz) canchick peas,drained and rinsed
3Tbspfresh lemon juice
2Tbspred wine vinegar
1/3cupchopped fresh parsley(chop somewhat fine)
1/4cupchopped fresh cilantro(chop somewhat fine)
2garlic cloves,minced (2 tsp)
Roast red pepper directly over the flame of a gas stove or under broiler, turning occasionally using metal tongs, until charred all over. Transfer to a container and cover and let rest 10 minutes, then peel**, core and seed and chop pepper.
Meanwhile prepare dressing. In a mixing bowl stir together olive oil, lemon juice, red wine vinegar, parsley, cilantro, garlic and salt. Chill while you prep the remaining salad ingredients or up to 1 day.
In large bowl toss together quinoa, pepper, cucumber, tomato, carrot, onion and chick peas with the dressing. Serve within about 4 hours for best results. Keep salad chilled.
*To make 3 1/2 cups cooked quinoa you'll start with 1 1/4 cups dry quinoa, rinse and drain well first, then cook according to directions listed on package.
**Pepper doesn't need to be perfectly peeled. Mostly you just want to be sure to remove most of the charred skin.