- 1 cup dry quinoa
- 2 cups vegetable stock (could substitute water, but stock is much more flavorful; low-sodium stock highly recommended)
- 1/8 cup fresh parsley, chopped or 1/2 Tbsp dried parsley flakes
- 1/2 cup red onion (about 1/4 of a larger onion), chopped
- 1/2 can chickpeas, drained
- 1 med cucumber with the seeds removed, diced
- 1 cup cherry tomatoes, halved
- juice of 1/2 lemon (roughly 1 1/2 Tbsps)
- juice of 1/4 lime (roughly 1/2 Tbsp)
- 2 Tbsp red wine vinegar
- 3/4 tsp black pepper
- 3/4 tsp salt
- 1 cup kalamata, green, or black olives (optional – depending on your taste), halved
- Put dry quinoa and stock in large sauce pan over high heat.
- Reduce heat to medium-low when the pot is boiling and cover.
- Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
- Once quinoa is thoroughly cooked, move it to a bowl and refrigerate to cool.
- While the quinoa is cooking and cooling, prepare remaining ingredients, and mix in a bowl.
- When quinoa has cooled, combine quinoa with remaining ingredients and mix well.
- Serve cool and enjoy!
It is the season for barbecues, picnics, and grad parties. I highly recommend doubling this recipe to bring to these events! It is definitely a real crowd pleaser. Also, quinoa and chickpeas have a good amount of protein for you, so it’s definitely a good thing to bring with you to picnics to be sure there is a vegan option for you that has a substantial amount of protein.
I like to take a bit of it with me as my lunch, or serve a few scoops on the side of dinner!