Saucepan@saucepan · Shared this recipeFollowMediterranean · lunchQuinoa SaladA fresh and hearty Mediterranean quinoa salad with chickpeas, cucumber, tomatoes, and a tangy herb dressing.total40 minprep20 mincook20 minservings10Original recipe on themodernproper.comKeep this recipeAdd a copy of Quinoa Salad to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings1 cup uncooked quinoa1 tsp sea salt0.25 cup extra-virgin olive oil2 tbsp raw apple cider vinegar2 tsp sugar1 tsp dried basil1 tsp granulated garlic0.25 tsp freshly cracked black pepper1 can chickpeas, 15.5-ounce, drained and rinsed0.5 cup finely diced red onion2 cup finely chopped Persian or English cucumber3 Roma tomatoes or 1 large red bell pepper, about 1 cup, seeded and chopped1 jalapeños, optional, seeded and minced2 garlic cloves, minced3 tbsp minced fresh flat-leaf parsleyStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse the quinoa under cold water. In a small saucepan, combine the quinoa, 1/2 teaspoon of the salt, and 2 cups of water, then bring to a boil over high heat.2Step 2: Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.3Step 3: Turn off the heat and allow the quinoa to steam, covered, for another 5 minutes.4Step 4: Spread the cooked quinoa out on a rimmed sheet pan and let cool for 15 minutes.5Step 5: Once the quinoa has cooled, in a large bowl, combine the olive oil, vinegar, sugar, basil, granulated garlic, remaining 1/2 teaspoon salt and pepper.6Step 6: Add the cooled quinoa, chickpeas, onion, cucumber, tomatoes, garlic, parsley, and jalapeños, if using. Toss to combine.7Step 7: Serve immediately or cover and chill in the refrigerator for at least 1 hour to let the flavors meld.8Step 8: Before serving, stir the salad. Store in an airtight container for up to 2 days.getsaucepan.com/r/3b680866-3c14-426e-8057-30241fa5f5f7 · Original: https://themodernproper.com/quinoa-salad
