Eosinophilic Esophagitis Friendly Classic Quinoa Salad
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Learn more →Ingredients
4 servings
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup fresh parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 garlic clove, minced
- ½ tsp ground cumin
- salt and pepper, to taste
For serving
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- ¼ cup kalamata olives, pitted and halved (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible around each grain, about 12–14 minutes.
- 2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes until no longer steaming.
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