The Pioneer Woman Tasty Kitchen
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Garden Fresh Quinoa Salad

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Level: Easy

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Description

A perfect weeknight salad that is versatile and can use a majority of your fresh garden ingredients.

Ingredients

  • 2 cups Water, Lightly Salted
  • 1 cup Quinoa
  • 1 whole Red Or Orange Bell Pepper, Seeds Removed, Diced
  • 1 whole Medium Sized Tomato, Seeds Removed, Diced
  • 1 whole Jalapeno, Seeds Removed, Diced
  • 1 cup Red Onion, Finely Diced
  • 1 whole Cucumber, Seeds Removed, Diced
  • 1 cup Flat-leaf Parsley, Chopped
  • 1 cup Skillet-Fried Chickpeas (optional)
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Salt To Taste
  • ½ teaspoons Cracked Black Pepper, To Taste

Preparation

Bring lightly salted water to a boil. Add quinoa, stir, cover, reduce heat to a medium-low, and cook for about 15 minutes. The water should be absorbed and quinoa should be translucent. Taste so that it is tender. Once tender, remove from the heat, dump it into a mixing bowl, and let it cool.

Prepare diced ingredients. I will leave it up to you if you want to leave the skin on your cucumber or not. I’m a fan on skin on with my vegetables whether that be cucumbers, potatoes, or carrots. Again, I will leave it up to you. Just make sure you get rid of the seeds. Once you have all of your veggies chopped and diced, add them to the bowl of quinoa. If you are going with a bit more protein, add the skillet fried chickpeas (great for texture).

Add lemon zest, lemon juice, and olive oil. Season with a generous pinch of salt and some cracked black pepper. Give this a good stir to mix everything, and then give it a taste. Does it need more salt, pepper, or oil? If so, go for it and adjust to your liking.

Now you are ready to serve.

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