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Description
Colorful, flavorful and loaded with good-for-you ingredients, this recipe is a mainstay in our house. Whip it up for a brunch, a BBQ or a simple lunch. It’s a crowd pleasure to say the least!
Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked quinoa
- 1 cup grape tomatoes (halved)
- 1 English cucumber (diced)
- 1 cup chickpeas (pre-cooked or BPA Free canned, rinsed and drained)
- 1 lemon juiced
- 1 tsp. lemon zest
- 3 Tbsp. extra-virgin olive oil
- 3/4 cup dill (finely chopped)
- 3/4 cup flat leaf parsley (chopped)
- salt
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Directions
- To cook quinoa, place 1 cup dry quinoa and 2 cups of water in a sauce pan. Bring to a boil then reduce heat to a simmer, cover and cook for 12-15 minutes. Cool prior to adding to salad.
- Combine all of the ingredients in a bowl. Serve.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium220mg9% |
Potassium920mg26% |
Protein15g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber14g56% |
Sugars9g |
Vitamin A30% |
Vitamin C50% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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