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Quinoa Salad with Chickpeas

Refreshing, crunchy and filling with fresh herbs and spinach.
Prep Time20 minutes
Cook Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: chickpeas, cucumber, mint, quinoa, Salad
Servings: 6
Author: Madhavi

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups water to cook the quinoa
  • 1 can chickpeas can use fresh after soaking and cooking till soft
  • 1 cup fresh spinach leaves finely cut into ribbons
  • 1/2 cup cilantro stems and leaves, finely chopped
  • 1/2 cup fresh mint leaves finely chopped
  • 1 medium cucumber peeled and diced into small pieces

Salad Dressing

  • 2 tbsp olive oil
  • 2 tsp fresh lemon juice
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 1 tsp cumin powder

Instructions

Cooking the quinoa

  • Measure 1 cup of quinoa in a mesh strainer and rinse it under running water for a few seconds.
    Place it in a pan on medium heat and add 2 cups of water.
    When the water comes to a boil, turn down the heat a little.
    Allow the quinoa to cook until all the water has been absorbed.
    Let stand uncovered for 5 mins.
    Fluff with a fork.

Herbs

  • Ribbon or finely chop:
    1 cup of spinach leaves
    1/2 cup of cilantro, stems and leaves
    Handful of mint leaves
    1 medium sized cucumber, peeled and diced into small pieces

Make the salad dressing

  • Add the following in a large bowl:
    Olive oil
    Fresh lemon or lime juice
    Crushed red pepper flakes
    Cumin powder
    Salt and pepper to taste
    Gently whip all the ingredients till the dressing looks cloudy and thickens a bit.
  • Add the herbs and cooked quinoa to the bowl.
    Mix all the ingredients gently with a spatula.
    Check the taste and adjust the spices as needed.
    Serve immediately with chips.