Favorite Quinoa Salad
This quinoa salad is refreshing, crisp and delicious. It’s made simply with fresh fennel, red onion, serrano pepper, chickpeas, fresh parsley and an olive oil, red wine vinegar and and lemon dressing.
- 1/4 cup quinoa cooked and cooled
- ½ bulb fennel roughly chopped
- 1 teaspoon fennel fronds
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 serrano pepper chopped
- ½ small red onion chopped
- ½ cup flat leaf parsley fresh, chopped
- ¼ cup pomegranate seeds
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon salt to taste
- ground pepper to taste
Prepare the quinoa
Rinse the quinoa in a fine mesh strainer, cheese cloth or a coffee filter. Prepare the quinoa according to the package (typically bring 2 cups of water to 1 cup of quinoa seeds to a boil and simmer for 15 minutes).
Put the quinoa to the side and allow to become fluffy and cool.
Prepare the salad
Combine the roughly chopped fennel, drained and rinsed chickpeas, finely chopped serrano pepper and finely chopped red onion in a large bowl.
Season with salt and pepper to taste.
Prepare the dressing
In a small bowl combine the olive oil, red wine vinegar, lemon juice, salt and pepper (to taste).
Once the quinoa is cooled, add it to the serving bowl and drizzle the dressing on top. Season with salt and pepper, to taste.
Top the salad with the pomegranate seeds and lightly toss. Allow to rest for 30 minutes before serving.
Calories: 191kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 313mg | Potassium: 282mg | Fiber: 3g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg