Ingredients
- Cooked quinoa: 1 cup (use ½ cup raw quinoa)
- Boiled chickpeas: 1 cup
- Chopped cucumber: ½ cup
- Chopped tomatoes: ½ cup
- Chopped red onion: ¼ cup
- Chopped bell peppers (any color): ½ cup
- Fresh parsley or coriander (chopped): 2 tbsp
- Lemon juice: 1 tbsp
- Olive oil: 1 tsp
- Salt: to taste
- Black pepper powder: ¼ tsp
- Roasted cumin powder: ½ tsp
- Red chili flakes (optional): ¼ tsp
Preparation
Rinse quinoa thoroughly under water and cook it with 1 cup of water until soft and fluffy.
Let it cool.In a large bowl, combine cooked quinoa, boiled chickpeas, chopped cucumber, tomatoes, onions, and bell peppers.
Add fresh parsley or coriander for a refreshing flavor.
In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, cumin powder, and red chili flakes (if using).
Pour the dressing over the salad and toss everything well to combine.Taste and adjust seasoning as needed.
Number of servings : 2
Notes
- Add a handful of pomegranate seeds or roasted nuts for a crunchy twist.
- Adjust the seasoning to your taste preference.
- Add crumbled feta cheese or paneer for extra protein.
- Toss in steamed broccoli, corn, or avocado for added nutrients.
