Mediterranean Toasted Quinoa Salad ~ Chickpeas, Roasted Red Peppers & Herbs Recipe

Name: Mediterranean Toasted Quinoa Salad ~ Chickpeas, Roasted Red Peppers & Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small cucumbers, chopped into small pieces. I use seedless Persian cucumbers.; 6-8 scallions, diced; 3 red bell peppers, sliced in half and seeded; 1-2 lemons; A large handful of dill, chopped; A large handful of mint, chopped; A large handful of parsley, chopped; 1 15 ounce can of chickpeas, rinsed and drained, patted with a paper towel; Drizzle of honey (optional); Olive oil; Sea salt to taste; Fresh cracked pepper to taste; 1 1/2 cups of cooked quinoa; Serving Suggestions: toasted pine nuts or almonds, pita bread, baguette, lemon wedges, drizzle of olive oil, flaky sea salt, grey celtic salt, crumbled feta, olives

Servings: persons

6 small cucumbers, chopped into small pieces. I use seedless Persian cucumbers.
6-8 scallions, diced
3 red bell peppers, sliced in half and seeded
1-2 lemons
A large handful of dill, chopped
A large handful of mint, chopped
A large handful of parsley, chopped
1 15 ounce can of chickpeas, rinsed and drained, patted with a paper towel
Drizzle of honey (optional)
Olive oil
Sea salt to taste
Fresh cracked pepper to taste
1 1/2 cups of cooked quinoa
Serving Suggestions: toasted pine nuts or almonds, pita bread, baguette, lemon wedges, drizzle of olive oil, flaky sea salt, grey celtic salt, crumbled feta, olives

1
["Instructions For Cooking The Toasted Quinoa:
2
Rinse one cup of quinoa.
3
In a small pot, over medium heat, toast the rinsed quinoa in a little olive oil until it's fragrant and starts to make a crackling sound, about 3-5 minutes. Carefully add two cups of water and salt to taste. Bring to a boil. Cover and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is done. Toss 1 1/2 cups of cooked quinoa with a little salt, pepper and olive oil and set aside.", "Salad Instructions: Make the toasted quinoa and set aside.
4
Roast the peppers by placing the sliced peppers, cut side down, on an oven safe baking sheet lined with tin foil. Broil on high until their skins are charred and blackened. Remove from the oven, place the peppers in a covered bowl or wrap in more tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop and set aside.
5
In a large bowl, combine the cucumbers, scallions, roasted red peppers, mint, dill, parsley, rinsed and drained chickpeas, drizzle of honey, salt and pepper. Add a couple of good drizzles of olive oil and a squeeze or two from a juicy lemon. Toss and taste. Adjust salt, lemon and olive oil. Stir in the toasted quinoa. Taste again to adjust seasonings. Serve with suggestions and enjoy."]

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 small cucumbers, chopped into small pieces. I use seedless Persian cucumbers., 6-8 scallions, diced, 3 red bell peppers, sliced in half and seeded, 1-2 lemons, and more.

Yes, Mediterranean Toasted Quinoa Salad ~ Chickpeas, Roasted Red Peppers & Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Toasted Quinoa Salad ~ Chickpeas, Roasted Red Peppers & Herbs

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