Chickpea Quinoa Salad With Cranberries Recipes

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QUINOA CHICKPEA SALAD



Quinoa Chickpea Salad image

This healthy quinoa chickpea salad is loaded with veggies and makes a light and delicious lunch option that can be made ahead of time for easy lunches throughout the week. Great for meal prep!

Provided by Brittany Mullins

Time 20m

Number Of Ingredients 13

3 cups cooked quinoa
1 15 oz can chickpeas (drained and rinsed)
1 cup chopped cucumbers
1 cup quartered cherry tomatoes
1/2 cup chopped red or yellow bell pepper
1/2 cup chopped carrots
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
2 Tablespoons olive oil
1 Tablespoon red wine or white balsamic vinegar
2-3 Tablespoons feta cheese
1/2 teaspoon fresh ground pepper
1/4 teaspoon sea salt

Steps:

  • Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
  • Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 298 kcal, Sugar 4 g, Sodium 469 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 10 g, Protein 12 g, Cholesterol 2 mg, UnsaturatedFat 7 g

CRANBERRY AND CILANTRO QUINOA SALAD



Cranberry and Cilantro Quinoa Salad image

I got this recipe from the restaurant my dad built. I love the unique way of cooking the quinoa and the great combinations of the flavors.

Provided by Alison

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 ½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoons curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
salt and ground black pepper to taste

Steps:

  • Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
  • Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 31.6 g, Fat 3.9 g, Fiber 4.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 13.1 mg, Sugar 8.2 g

CHICKPEA QUINOA SALAD WITH CRANBERRIES



CHICKPEA QUINOA SALAD WITH CRANBERRIES image

Number Of Ingredients 8

1 cup bulgur wheat or quinoa
1 can of chickpeas, drained and rinsed
1/2 cup dried cranberries
zest and juice from one lime
2 tbsp extra virgin olive oil
1 tsp cumin
1 tbsp honey (or agave nectar)
2 cloves garlic, crushed

Steps:

  • Prepare bulgur wheat or quinoa and set aside to cool. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Drain bulgur wheat or quinoa well and mix into salad. To add some color and crunch, chop some snow peas and toss them in.

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