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Quinoa with chickpeas, cucumber, tomato, and parsley

Time
25 minutes
Servings
4

You are going to love this quinoa salad with chickpeas, cucumber tomato, provola cheese and parsley. Simple to assemble, easy to make, and packed with nutrition. With a little preparation, this salad is ready in under five minutes. A tasty nourishing lunch or dinner.

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cooking

Ingredients
  • 250 g quinoa
  • 200 g precooked chickpeas
  • 2 large cucumbers
  • 200 g provola (or a sharp cheddar cheese)
  • 1 spring onion
  • 200 g small tomatoes
  • 200 ml wine vinegar
Dressing ingredients
  • Parsley
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
Contributor
Veggies first
Veggies First
Preparation
  • Cook the quinoa.
  • Meanwhile, wash the vegetables, slice the onion finely and cut the cucumber into bite sized chunks. Cut the tomatoes into halves.
  • Put vegetables in a salad bowl and season with vinegar, lemon, salt and pepper. Rest for at least 20 minutes.
  • Rinse the chickpeas under running water and cut the cheese into cubes. Add both to the bowl.
  • Add the quinoa, one tablespoon of extra virgin olive oil and gently stir everything together.
  • Season with salt and pepper and serve with chopped parsley.
Contributor
Veggies first
Veggies First