Quinoa Salad Bowl

🛒 Ingredients

• Cooked Quinoa 150 g · 180 kcal
• Cucumber, diced 70 g · 11 kcal
• Cherry Tomatoes, halved 60 g · 11 kcal
• Red Bell Pepper, diced 50 g · 13 kcal
• Red Onion, finely diced 20 g · 8 kcal
• Chickpeas (canned, rinsed) 70 g · 105 kcal
• Fresh Parsley, chopped 5 g · 2 kcal
• Extra Virgin Olive Oil 10 g · 90 kcal
• Fresh Lemon Juice 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse quinoa thoroughly under cold water; combine with 1 cup of water and a pinch of salt in a small pot.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
3. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the cooked and cooled quinoa with diced cucumber, cherry tomatoes, red bell pepper, red onion, and rinsed chickpeas.
5. Drizzle with olive oil and fresh lemon juice, season with salt and pepper to taste, then toss gently to combine.
6. Stir in the fresh chopped parsley just before serving for a burst of freshness.