Quinoa Salad by Ted’s


Enjoy this healthy delicious Quinoa Salad, courtesy of Ted’s!


1 cup quinoa
2 cups water
1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
¾ cup chopped onion
1 cup finely chopped flat-leaf parsley
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
½ teaspoon fine sea salt and black pepper



  1. Combine the rinsed quinoa and the water in a medium saucepan, cook until the quinoa has absorbed all of the water, about 15 minutes.
  2.  Combine the chickpeas, cucumber, bell pepper, onion and parsley in a large serving bowl.
  3. Combine the olive oil, lemon juice, vinegar, garlic and salt
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top.
  5. Let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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