Quinoa Salad with Lemon Vinaigrette
Ingredients
- 1 cup quinoa
- 1¾ cups ESSENTIA® Water
- 1 tsp kosher salt
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 Tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 (15.5-oz) can chickpeas, rinsed and drained
- ¼ cup chopped fresh parsley
- ¼ cup diced red onion
Instructions
- Combine quinoa, ESSENTIA® Water, and salt in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Remove from heat, and let sit, covered 10 minutes longer. Fluff with a fork.
- Meanwhile, whisk together oil, lemon juice, vinegar, and garlic in a large bowl. Add cooked quinoa, cucumber, tomatoes, chickpeas, parsley, and red onion; toss. Season with salt and pepper, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
264
|
264
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 8 | 8 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 489 | 489 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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