This healthy gluten-free quinoa salad is packed with protein and delicious fresh seasonal vegetables. Then drizzle with a sweet tangy dressing. Serve it as a side or light lunch.
Quinoa is one of my favourite gluten-free whole grain that I can’t seem to get enough of whenever I make it. The nutty flavour is so delicious and it takes on the flavours of the ingredients you add to it. If you have never tried this whole grain, I highly recommend you do. I know when I first wanted to try it, I hesitated and I am so glad I got over my hesitation and tried it. I love it now!! Especially quinoa pancakes!!
Most often we want an easy and quick meal prep, few ingredients and definitely one that everyone will love! This healthy quinoa salad with chickpeas checks off all the boxes when it comes to:
- Quick and easy: within 30 minutes you have a delicious, healthy and satisfying meal.
- Few ingredients: offers a quick meal prep and one that is a crowd pleaser.
- Nutritious protein-packed meal: chickpeas is high on the list, packed with protein and the whole grain quinoa makes it a complete protein.
Ingredients for this delicious salad:
SALAD:
- quinoa
- kale
- chickpeas: I used canned chickpeas, make sure they are rinse and drain
- pepper: I most often like to use coloured pepper
- cherry heirloom tomatoes
- broccoli
- cucumber
- red onion: shallot can be substituted
- fresh parsley
- feta
DRESSING:
- extra virgin olive oil
- lemon juice
- garlic
- white balsamic vinegar
- honey
- salt and pepper
HOW TO MAKE THIS HIGH PROTEIN RICH SALAD
Use a medium sauce pan to cook the quinoa for 15 minutes with lid on. Remove and set aside to cool uncovered. It is a versatile grain that can be added to many dishes. I chose the white quinoa for this salad, it’s light and fluffy in texture. A blend of red or black could be used for this recipe.
This salad is loaded with many fresh vegetables. Currently, local hydroponic tomatoes, cucumbers and peppers are available. The flavours are sweet and fresh tasting and to be able to get these locally makes such a difference in flavour. I am all in when it comes to supporting our local farmers. Cut the vegetables according to the instructions in my recipe. Then add the vegetables, chickpeas, kale, quinoa, parsley and feta to the bowl and toss them together with the dressing. I will often try to purchase organic produce if all possible.
You need to be rinsed and drained the chickpeas before adding to the salad bowl. Using canned chickpeas is more efficient when you making this recipe during those busy work days.
The honey lemon dressing is light and fresh with a tangy flavour from the lemon, garlic and vinegar and a hint of sweetness from the honey, making it perfect dressing for this salad.
Once all of the ingredients are tossed and coated well with the dressing, then set aside for about 20-30 minutes to allow the flavours to absorb. Garnish with additional feta and parsley.
Once you try this salad you will want to keep this recipe and make it over and over again. It is a salad but serves as a meal on a hot summer day. What a healthy and delicious meal it is!! I would love to hear your comments, this salad will not disappoint!
MORE FAVOURITE SALADS
Kale Quinoa and Chickpea Salad with Feta
Equipment
- grill - indoor or outdoor
- medium sauce pot
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 1 cup canned organic chickpeas, rinsed
- 3 cups organic kale, chopped
- 1/2 organic colour pepper, diced
- 1/4 cup red onion, chopped
- 1 mini cucumbers, chopped (half of English cucumber)
- 8 oz cherry heirloom tomatoes, sliced in half
- 1 cup organic broccoli, chopped
- 1/4 cup fresh parsley, chopped
- 4 oz feta, crumbled
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 2 tsp honey
- salt and pepper
Instructions
- Heat the grill to a medium-high heat. Spray or coat with vegetable oil before adding vegetables.
- In a medium sauce pot, bring quinoa and water to a boil over high heat. Reduce heat to simmer, cover and cook for 15 minutes. Remove from heat, and fluff the quinoa with a fork and allow to cool uncovered.
- While the quinoa is cooking, add whole asparagus and lengthwise cut zucchini to hot grill. Allow about 5 minutes to grill, turning over halfway through. Remove and set aside to cool before slicing.
- Dressing: Mix together olive oil, lemon juice, balsamic vinegar, honey, salt and pepper in a small bowl.
- Transfer the quinoa to a large mixing bowl, and add chickpeas, pepper, red onion, parsley and grilled vegetables. Toss with dressing to coat.
- Chill before serving a minimum of 15 minutes. Serve as a main or as a side dish with grilled meats.
Notes
Nutrition
