Quinoa and chickpeas salad

quinoa salad

We continue to enjoy the simple and fresh dishes that are so well complement our daily diet in such a summer weather. This rich salad with Mexican twist will not leave you indifferent. It is remarkable for both the fish and meat, and can be serve as an excellent appetizer.

You need:

  • 1 red bell pepper (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 2 tbsp serrano pepper (grated)
  • 3 tbsp red onion (finely chopped)
  • 1 clove of garlic (grated)
  • 1/3 cup chopped cilantro
  • 1 can (15.5 OZ) organic garbanzo beans ( rinsed)
  • 2 1/2 cooked quinoa 
  • juice of 1 medium lime
  • 2 tbsp canola oil
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper

The key of that salad, is that all ingredients suppose to be about a same size. Mix all ingredients together, dress it with lime and oil and season with salt and pepper.  How easy is that?… Let it marinate for a few hours in refrigerator and ENJOY!

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