Cilantro Quinoa Salad

This refreshing Cilantro Quinoa Salad is a vibrant combination of flavors and textures, inspired by Moroccan cuisine. The nutty quinoa pairs beautifully with fresh herbs, spices, and a zesty lemon dressing, creating a healthy and satisfying dish.

Ingredients

• Quinoa - 150 grams
• Water - 450 milliliters
• Chickpeas (canned, drained) - 200 grams
• Cucumber (diced) - 100 grams
• Cherry tomatoes (halved) - 100 grams
• Red bell pepper (diced) - 100 grams
• Fresh cilantro (chopped) - 30 grams
• Red onion (finely chopped) - 50 grams
• Lemon juice - 30 milliliters
• Olive oil - 20 milliliters
• Ground cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water in a fine mesh sieve to remove bitterness.
2. In a medium pot, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, cilantro, and red onion.
4. In a separate small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and black pepper.
5. Once the quinoa is cooked, fluff it with a fork and let it cool for a few minutes. Then add it to the bowl with the vegetables.
6. Pour the dressing over the quinoa and vegetable mixture, and toss everything together until well combined.
7. Serve chilled or at room temperature, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.45 L

Health Benefits

• Rich in plant-based protein and fiber from quinoa and chickpeas.
• Packed with vitamins and antioxidants from fresh vegetables and herbs.

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