Ingredients
Method
Preparation
- Rinse 1 cup of quinoa under cold running water in a fine-mesh sieve.
- In a pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil.
- Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed.
- Remove from heat and let it cool. Fluff it with a fork once it's cool.
Preparation of Ingredients
- While the quinoa is cooking, dice the cherry tomatoes, cucumber, bell pepper, and red onion.
- Chop the spinach and herbs finely.
- Slice the avocado and peaches.
Mixing
- In a large mixing bowl, combine the cooled quinoa, diced vegetables, chickpeas, and herbs.
- Drizzle with olive oil and fresh lemon juice. Season with salt and pepper to taste.
- Gently toss everything together until well coated.
Serving
- Serve the salad chilled or at room temperature, topped with sliced avocado and peaches.
- Garnish with additional herbs for a pop of color and flavor.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The quinoa salad is best enjoyed fresh.