As we are approaching spring it is time to think about salads! I love salad, especially when it is warm! This quinoa salad is full of flavor and nutrition!
This recipe for quinoa salad is going on my list of favorites!
For this recipe I used frozen broccoli but you can also use fresh broccoli. If you use frozen, heat it in some water just until warm.
For the bell peppers and onion use what you have on hand or your favorite kind. I used yellow and red bell peppers. For the onion I used red.
Quinoa is a plant food that operates like a grain. It is so full of nutrition! It is high in fiber, protein, magnesium, and iron. And it is low in fat.
Quinoa does have a lot of carbs but it is the good carbs. Carbs are fuel for your body. They are important for your energy and help make red blood cells.
With the vegetables you will get plenty of fiber, protein, Vitamin B, magnesium, iron. It is so important to fuel your body with the good food.
Veggie, Chickpea, & Quinoa Salad
2 cups water
1 cup quinoa, uncooked
1/2 onion, finely diced
12 oz bag frozen chopped broccoli, thawed (can also use fresh broccoli)
2 medium bell peppers (red, yellow, or green) seeded and diced
2 tomatoes, diced
15 oz can chickpeas
1/4 cup Tahini
1/4 cup lemon juice
1/4 cup hot water
2 Tblsp Coconut Aminos
1 tsp raw honey or pure maple syrup
1 tsp garlic powder
Himalayan pink salt or Sea salt to taste
- In medium saucepan over high heat bring water and quinoa to a boil. Reduce heat to medium low and simmer for about 15 minutes. Quinoa is done when it is tender.
- Drain water and place in a mixing bowl.
- Add onion, broccoli, peppers, tomatoes, and chickpeas.
- Whisk together all ingredients.
- Add dressing to salad and mix well.