Name: Roasted Peppers Quinoa Salad with Chickpeas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ⅓ cup dry quinoa; ⅔ cup water; 1 cup canned chickpeas (drained and rinsed); 5 roasted peppers (chopped); ⅓ bunch parsley (chopped); 1 tbsp tahini; 1 tbsp apple cider vinegar; 2 tbsp lemon juice (freshly squeezed); 2 cloves garlic; ½ tsp Himalayan salt (pressed); pinch of black pepper

Roasted Peppers Quinoa Salad with Chickpeas

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 2 large bowls

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Ingredients

⅓ cup (60 g) dry quinoa
⅔ cup (160 ml) water
1 cup (150 g) canned chickpeas drained and rinsed
5 (300 g) roasted peppers chopped
⅓ bunch parsley chopped

For the Dressing

1 tbsp (15 g) tahini
1 tbsp apple cider vinegar
2 tbsp lemon juice freshly squeezed
2 cloves garlic
½ tsp Himalayan salt pressed
pinch of black pepper

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Instructions

Place quinoa and water in a saucepan. Bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 10-12 minutes. When it is ready, let it cool for a while.
Meanwhile, put all ingredients for the dressing in a small bowl and whisk until creamy.
In a large bowl combine the cooked quinoa, chickpeas, chopped roasted peppers, and parsley. Pour the dressing over the salad, give it a toss and enjoy!

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Notes

You can cook the quinoa in advance or use leftover quinoa and assemble the salad quickly.
I used frozen roasted peppers, you can also use peppers from a jar or can, packed in water (not oil).

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