Tomato Quinoa Salad
This tomato quinoa salad mixes quinoa, chickpeas, tomatoes, green onion, parsley, and olive oil into one quick lunch bowl. It stays fresh and simple, but it still keeps you full.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 1 bowl
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Egg Free, Gluten-Free, Nut Free, Vegan, Vegetarian
Ingredients
- Water, amount not displayed in the video
- Salt, amount not displayed in the video
- 1/4 cup quinoa
- 2 oz chickpeas, canned or boiled
- 10 cherry tomatoes
- 1 medium green onion
- 1 tbsp parsley
- Black pepper, to taste
- 1 tsp olive oil
Instructions
- Bring water and salt to a boil in a small saucepan.
- Add the quinoa, cover, and cook until tender.
- Slice the cherry tomatoes.
- Slice the green onion.
- Chop the parsley.
- Add the cooked quinoa to a bowl with the chickpeas, tomatoes, green onion, and parsley.
- Season with salt and black pepper.
- Drizzle in the olive oil.
- Toss well and serve.
Notes
- The video shows water in the pan but does not display a measurement for it.
- Canned or boiled chickpeas both work, because the video names both options.
- This bowl eats best soon after mixing or after a short chill.
Nutrition Information (per serving, estimated)
- Calories: 310
- Total Fat: 9 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 20 mg
- Total Carbohydrates: 47 g
- Dietary Fiber: 8 g
- Total Sugars: 6 g
- Added Sugars: 0 g
- Protein: 12 g
- Vitamin D: 0 mcg
- Calcium: 63 mg
- Iron: 3.3 mg
- Potassium: 520 mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.
Find it online: https://www.wellnesswarrior.org/tomato-quinoa-salad/