★★★★★ | Favorite Quinoa Salad

★★★★★ | Favorite Quinoa Salad
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ This quinoa serving of mixed greens formula is the best! Everybody cherishes this solid quinoa plate of mixed greens made with quinoa, chickpeas, red chime pepper, cucumber, parsley and lemon. It's veggie lover and gluten free, as well! Formula yields 4 medium plates of mixed greens or 8 side servings of mixed greens.  | #let'scooking

Info:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 8 side servings of mixed greens
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Ingredients:

• 1 cup uncooked quinoa, flushed in a fine-work colander 
• 2 cups water 
• 1 can (15 ounces) chickpeas, flushed and depleted, or 1 ½ cups cooked chickpeas 
• 1 medium cucumber, seeded and slashed 
• 1 medium red ringer pepper, slashed 
• ¾ cup slashed red onion (from 1 little red onion) 
• 1 cup finely slashed level leaf parsley (from 1 enormous bundle) 
• ¼ cup olive oil 
• ¼ cup lemon juice (from 2 to 3 lemons) 
• 1 tablespoon red wine vinegar 
• 2 cloves garlic, squeezed or minced 
• ½ teaspoon fine ocean salt 
• Crisply ground dark pepper, to taste 
• ## CLICK TO SEE FULL RECIPES ##

Instructions:

1. To cook the quinoa: Combine the flushed quinoa and the water in a medium pot. Heat the blend to the point of boiling over medium-high warmth, at that point decline the warmth to keep up a delicate stew. Cook until the quinoa has ingested the entirety of the water, around 15 minutes, lessening heat over the long haul to keep up a delicate stew. Expel from warmth, spread, and let the quinoa rest for 5 minutes, to give it an opportunity to cushion up. 
2. In an enormous serving bowl, join the chickpeas, cucumber, ringer pepper, onion and parsley. Put in a safe spot. 
3. In a little bowl, join the olive oil, lemon juice, vinegar, garlic and salt. Race until mixed, at that point put in a safe spot. 
4. Once the quinoa is for the most part cool, add it to the serving bowl, and shower the dressing on top. Hurl until the blend is completely joined. Season with dark pepper, to taste, and include an additional touch of salt if essential. For best flavor, let the plate of mixed greens rest for 5 to 10 minutes before serving. 
5. This serving of mixed greens keeps well in the cooler, secured, for around 4 days. Serve chilled or at room temperature. 

Note
Formula propelled by the over the top herbaceous chickpea plate of mixed greens in my cookbook (page 71) and my quinoa tabbouli.

*QUINOA NOTE: If you happen to have 3 cups of extra cooked quinoa, you can utilize it as opposed to cooking more.

Calories per serving: CALORIES HERE
Fat per serving: FAT HERE

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★★★★★ | Favorite Quinoa Salad

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