This veggie-packed chickpea quinoa salad with light vinaigrette dressing is so simple. It's the perfect plant-based weeknight dinner! Hello, meatless-Mondays.
1cupfresh herbs of choicechopped (parsley, cilantro, basil, arugula)
1-2large bell pepperschopped
salt and pepper to taste
For the Dressing
3tablespoonsextra-virgin olive oil
juice of one large lemonabout 1/4 cup
1cloveof garlicminced
1tablespoonyellow mustard
Instructions
Cook the quinoa. Combine the quinoa, water and turmeric in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer, covered, for about 15 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let it stand covered for about 5 minutes. Then remove the lid, fluff with a fork and set aside to cool.
Make the dressing. In a small bowl whisk together all of the ingredients. Set aside.
Once the quinoa is cooled, make your salad. Combine all of the ingredients in a large bowl. Pour the dressing over the salad and toss gently until well coated.
The salad will keep for up 3 days in the refrigerator and taste even better the next day, so a great option for meal prep.