Quinoa Salad with Chickpeas (Print Version)
# Ingredients:
→ Grains and Base
01 -
1 cup uncooked quinoa
02 -
2 cups water
→ Seasonings and Dressings
03 -
1 ½ teaspoons kosher salt, divided
04 -
3 tablespoons extra-virgin olive oil
05 -
¼ cup freshly squeezed lemon juice (about 1 medium lemon)
06 -
1 teaspoon smoked paprika
→ Vegetables and Herbs
07 -
1 cup tightly packed baby arugula (optional)
08 -
¼ cup loosely packed chopped fresh parsley, basil, dill, or other tender herbs
09 -
1 14-ounce jar roasted red peppers, drained, patted dry, and diced (about 1 cup)
→ Proteins and Nuts
10 -
1 can reduced sodium chickpeas, rinsed and drained
11 -
¾ cup slivered, sliced, or roughly chopped toasted almonds, toasted pecans, or roasted pistachios, divided
12 -
¾ cup crumbled goat cheese or feta (about 4 ounces), divided
# Instructions:
01 -
Rinse and drain the quinoa well to remove any bitterness. Place in a medium saucepan with the water and 1 teaspoon of kosher salt. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered, stirring occasionally, for about 15 minutes or until the quinoa has absorbed most of the water and the grains are tender but not mushy. Cover and let it rest for 5 minutes. Fluff with a fork, transfer to a large mixing bowl, and allow to cool.
02 -
In a small bowl or liquid measuring cup, mix the olive oil, lemon juice, smoked paprika, and the remaining ½ teaspoon of kosher salt. Whisk until well combined.
03 -
Pour about two-thirds of the dressing over the slightly warm quinoa and stir to combine. Add the arugula, chickpeas, red peppers, three-fourths of the nuts, and three-fourths of the goat cheese. Stir gently to combine and adjust seasoning by adding more dressing if desired.
04 -
Top with the remaining goat cheese and nuts. Let the salad sit for 10 minutes to develop flavor or refrigerate for up to 4 hours. Serve chilled or at room temperature.
05 -
Preheat the oven to 350°F (175°C). Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes until fragrant and crisp. Cool on a cutting board before chopping.
# Notes:
01 -
Refrigerate leftovers in an airtight storage container for up to 1 week.