Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 can (15 oz) low-sodium chickpeas (drained and rinsed)
- 1 red or yellow bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook quinoa by combining it with 2 cups of water in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- In a frying pan, heat olive oil over medium heat. Add chickpeas, cumin, and paprika; sauté for 5-7 minutes until golden.
- Add diced bell peppers to the pan during the last couple of minutes to retain their crunch.
- In a large bowl, combine cooked quinoa, sautéed chickpeas, and bell peppers. Drizzle with lemon juice and olive oil.
- Toss in chopped cilantro and season with salt and pepper to taste. Mix gently.
- Allow the salad to sit for about 15 minutes before serving for flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg