Name: High Protein Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Quinoa; 2 cups Water or Vegetable Broth; 1.5 cups Canned Chickpeas, rinsed and drained; 1 cup Shelled Edamame, cooked; 1 large English Cucumber, diced; 1 medium Red Bell Pepper, diced; 0.25 cup Red Onion, finely minced; 0.5 cup Fresh Parsley, chopped; 0.25 cup Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard; 1 clove Garlic, minced

"A vibrant and nutrient-dense powerhouse featuring fluffy quinoa, crunchy vegetables, and plant-based proteins like chickpeas and edamame. This zesty Mediterranean-inspired salad is finished with a bright lemon-garlic vinaigrette that keeps you satisfied and energized all afternoon."

1 Ingredients

Qty	Item
1 cup 185 g	Uncooked Quinoa
2 cups 475 ml	Water or Vegetable Broth
1.5 cups 425 g	Canned Chickpeas, rinsed and drained
1 cup 155 g	Shelled Edamame, cooked
1 large 300 g	English Cucumber, diced
1 medium 150 g	Red Bell Pepper, diced
0.25 cup 40 g	Red Onion, finely minced
0.5 cup 30 g	Fresh Parsley, chopped
0.25 cup 60 ml	Extra Virgin Olive Oil
3 tbsp 45 ml	Fresh Lemon Juice
1 tsp 5 ml	Dijon Mustard
1 clove 5 g	Garlic, minced

2 Instructions

Step 1. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any natural bitterness.

Step 2. In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

Step 3. Remove the pan from the heat and let it sit covered for 5 minutes. Fluff with a fork and allow it to cool to room temperature.

Step 4. In a large mixing bowl, combine the cooled quinoa, chickpeas, edamame, cucumber, red bell pepper, red onion, and parsley.

Step 5. Prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl until well emulsified.

Step 6. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

Step 7. Season with salt and black pepper to taste. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

·
Toast the dry quinoa in the saucepan for 2 minutes over medium heat before adding water to unlock a deeper, nuttier flavor profile.
·
To keep the vegetables extra crisp, add the cucumber and bell peppers just before serving if you are meal prepping for the whole week.
·
Add a sprinkle of hemp seeds or toasted pumpkin seeds on top for an extra boost of protein and a satisfying crunch.
·
If the salad feels dry after sitting in the fridge, refresh it with a quick squeeze of fresh lemon juice and a drizzle of olive oil.

? Frequently Asked Questions

How long does this salad stay fresh in the refrigerator?

This salad is excellent for meal prep and will stay fresh and flavorful in an airtight container for 3 to 5 days.

Can I use different types of beans?

Absolutely! Black beans or kidney beans work well as substitutes for chickpeas if you prefer a different flavor or texture.

Is this quinoa salad vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it a great option for diverse dietary needs.

Can I serve this salad warm?

While it is typically served cold or at room temperature, it can be served warm as a hearty grain bowl immediately after mixing.

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