Roasted Peppers Quinoa Salad with Chickpeas
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Print Recipe 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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