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Quinoa Salad

Fuffy quinoa, crisp vegetables, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette combine to make this simple Quinoa Salad, which is great for lunch on its own or as a foundation for supper dishes like steak, chicken, or salmon. You're done after 30 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch
Servings 6 people
Calories 261 kcal

Equipment

  • Mixing Bowl
  • Saucepan

Ingredients
  

  • 1 cup quinoa
  • 2 cups low sodium chicken stock
  • ½ cup diced provolone
  • 1 medium red bell pepper, chopped
  • ½ cup chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ cup diced cucumber
  • 2 tbsp lemon
  • 2 tbsp dijon
  • 1 tbsp vinegar
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • 3 tbsp olive oil

Instructions
 

  • Wash the quinoa. In saucepan, add quinoa and chicken stock. Reduce flame after bringing to a boil. For fifteen minutes, or until the water is absorbed, cover and simmer. Using a fork, fluff, cover, and take off the heat. Give it five to ten more minutes to sit. You can complete this the day before. Let it cool fully. Spread the heated quinoa on a sheet pan and place it in the refrigerator to chill if you are pressed for time.
  • Prepare the vegetables and additional ingredients.
  • Lemon juice, vinegar, honey, dijon, and salt should all be combined in a small basin. Add olive oil and whisk. Season with salt and pepper.
  • Place the cold quinoa in a dish that can be served. Pour vinaigrette on top of it. Add remaining ingredients and Toppings.

Video

Keyword Quinoa Salad