Week 4lunch·20 min·4 servings·easy
Spiced Quinoa Herb Salad
Middle Eastern / Modern bowl culture
Ingredients
- 1.25 cups dry quinoa
- 1 15-oz can canned chickpeas
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 cup chopped fresh parsley
- 0.25 cup chopped fresh cilantro
- 1.5 whole lemon
- 3 tbsp olive oil
- 0.75 tsp ground cumin
- 0.25 tsp turmeric
- 1 clove garlic
- 0.75 tsp salt
- 2 cups baby spinach
Steps
- 1Cook quinoa with a pinch of turmeric and salt until fluffy; cool slightly.
- 2Whisk olive oil, lemon juice, minced garlic, cumin, and salt.
- 3Toss quinoa with drained chickpeas, diced cucumber, tomatoes, parsley, and cilantro.
- 4Dress and serve over spinach. Excellent cold for 3–4 days.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
lunchvegetarianquinoasaladmeal-prepMiddle-Easternhigh-fiber
