Favorite Quinoa Salad

This vibrant, nutrient dense quinoa salad is packed with crisp veggies and a bright dressing, offering a refreshing and high-protein option that stays perfectly fresh in the fridge all week. It is the ultimate effortless lunch or side dish to keep your family fueled and satisfied during busy, warm June days.

Full recipe by Kathryne Taylor here.

Ingredients Needed:

uncooked quinoa, rinsed in a fine-mesh colander (1 cup)

chickpeas, rinsed & drained, or cooked chickpeas (1 can or 1 1/2 cups)

medium cucumber, seeded and chopped (1)

medium red bell pepper, chopped (1)

chopped red onion (3/4 cup)

finely chopped flat-leaf parsley (1 cup)

lemon juice (1/4 cup)

red wine vinegar (1 tablespoon)

cloves garlic, pressed or minced (2)

Pantry staples: salt, black pepper

Tips:

Serve it on fresh greens with an extra drizzle of olive oil and squeeze of lemon juice for dressing. Feel free to top it with crumbled feta cheese.