Quinoa and Spinach Salad with Chickpeas

This Quinoa and Spinach Salad with Chickpeas is a vibrant, nutrient-packed dish that's perfect for a healthy lunch. Bursting with flavor and texture, it's a delightful combination of protein-rich quinoa, tender chickpeas, and fresh spinach, tossed in a zesty lemon vinaigrette.

Ingredients

• Quinoa - 100 grams
• Fresh spinach - 150 grams
• Canned chickpeas (drained and rinsed) - 240 grams
• Cherry tomatoes (halved) - 100 grams
• Red bell pepper (diced) - 1 medium
• Red onion (finely chopped) - 1/4 medium
• Olive oil - 2 tablespoons
• Fresh lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese (crumbled) - 50 grams
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Rinse the quinoa under cold water and then cook it in a pot with 200 ml of water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa is cooking, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl.
3. In a large mixing bowl, combine the fresh spinach, chickpeas, cherry tomatoes, red bell pepper, and red onion.
4. Once the quinoa is cooked, let it cool slightly before adding it to the mixing bowl with the vegetables.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Finally, sprinkle the crumbled feta cheese and chopped parsley on top before serving.

Nutrition

• Calories: 380
• Protein: 14 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, aiding in digestion and satiety.
• Rich in vitamins and minerals, supporting overall health and immune function.

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