Herbed Spring Quinoa Salad
This healthy spring quinoa salad is made with fresh, seasonal veggies and tossed in a tasty lemon vinaigrette. It's also naturally gluten-free and vegan!
Servings 6 servings
Calories 239kcal
Ingredients
for the salad:
- 3 cups cooked quinoa (from 1 cup uncooked)
- 1/2 cup snap peas , chopped
- 1/2 cup thinly sliced radishes
- 1 (15 oz) can chickpeas, drained & rinsed
- 1/2 cup artichoke hearts
- 2 tablespoons cilantro , chopped
- 2 tablespoons parsley , chopped
- 2 tablespoons basil , chopped
for the dressing:
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1 tablespoon lemon zest
- 1/2 teaspoon red pepper flakes
- Salt & pepper to taste
Instructions
- Toss the quinoa, chickpeas and veggies together in a large bowl. Add the herbs and toss to combine.
- Whisk together the dressing ingredients. Pour over the salad and toss together. Taste and adjust salt and pepper if needed.
- Chill in the fridge for at least 30 minutes, preferably for an hour, then serve.
Video
Nutrition
Serving: 1.5cups | Calories: 239kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 307mg | Fiber: 6g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 12.9mg | Calcium: 52mg | Iron: 2.7mg