Lectin-Free Gluten-Free Vegetarian Quinoa Salad
This salad is packed with protein and flavor, making it the perfect healthy meal option. It's also gluten-free and lectin-free, making it a great choice for those with dietary restrictions.
Nutrition Per Serving
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- In a large bowl, combine the cooked quinoa, chickpeas, bell peppers, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- Serve immediately, or refrigerate until ready to serve.
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