Fresh, crunchy, and full of flavor—this quinoa salad combines cucumber, chickpeas, fresh herbs, pistachios, and feta with a simple lemon and olive oil dressing. It’s an easy lunch on its own or a delicious side to your favorite protein.
Ingredients
- 1 cup dry tri-color quinoa
- 1/2 cup of bone broth (of choice)
- 1 cucumber
- 1/2 cup chopped red onion
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 1/2 cup pistachios (chopped)
- 1 16oz can of chickpeas
- Crumbled feta, to taste
- 2 lemons
- olive oil
- salt + pepper
Directions
1) Cook 1 cup of quinoa according to package directions, replacing ½ cup of the required water with broth
2) Remove from heat and let cool
3) Peel cucumbers and chop into small cubes, adding to bowl when finished
4) Chop red onion, mint parsley and pistachios - adding to the bowl with the cucumber
5) Drain and rinse chickpeas, adding to the bowl
6) Add the cooled quinoa to the bowl with the chopped veggies
7) Top salad with crumbled feta
8) Juice 2 lemons into the bowl
9) Finish your salad off with olive oil and s+p to taste
10) Toss & Enjoy!
Make it your own: Serve with grilled chicken, salmon, or steak, or add avocado
