Ina Garten Quinoa Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 cup uncooked quinoa, rinsed in a fine-mesh colander

2 cups water

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

1 medium cucumber, seeded and chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion (from 1 small red onion)

1 cup finely chopped flat-leaf parsley (from 1 large bunch)

¼ cup olive oil

¼ cup lemon juice (from 2 to 3 lemons)

1 tablespoon red wine vinegar

2 cloves garlic, pressed or minced

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

Directions

To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan.

Heat the mixture to a boil over medium-high heat, then reduce to a simmer. Uncover, cook until quinoa absorbs all water, 15 minutes, decreasing heat to a simmer. Stop cooking, cover, and let the quinoa fluff for 5 minutes.

Mix chickpeas, cucumber, bell pepper, onion, and parsley in a large basin. Set aside.

Mix olive oil, lemon juice, vinegar, garlic, and salt in a small bowl. Mix well and keep aside.

Pour dressing over the quinoa in the serving bowl after it's mostly cool. Toss until well mixed. To taste, add black pepper and a touch of salt. Let the salad sit for 5–10 minutes before serving for optimum flavor.

This salad stays fresh for 4 days covered in the fridge. Serve chilled or room temperature.

Nutrition

• Calories: 300 cal