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–+ servings

Quinoa Salad with Chickpeas and Cashew

Perfect for lunch or dinner. Great for lunch-box and meal prep for the week. Enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Salad, Side Dish
Cuisine Mediterranean
Servings 4 portions

Ingredients
  

  • 1 cup uncooked quinoa 180 g
  • 1 cup cherry tomatoes 180 g
  • 1 cup canned sweet corn 140 g
  • 1 1/4 cup cooked chickpeas 220 g
  • 1 stalk of celery 1/3 cup chopped
  • 1 cup of fresh chopped parsley
  • 1 ripe avocado
  • 5 oz feta cheese or soft goat cheese (150 g)
  • Juice from 1/2 lemon for quinoa
  • 1/8 tsp garlic powder for quinoa
  • 1/8 tsp onion powder for quinoa
  • 4 Tbsp extra virgin olive oil use more to your taste
  • Cashew nuts for garnish
  • Salt & pepper to taste

Instructions
 

  • Cook the quinoa according to the package directions (check the blog post above for more information). Drain, add the juice from ½ lemon, garlic powder, onion powder, and season with salt & pepper.
  • Meanwhile, cut the onion and celery, cut the cherry tomatoes in half. Finely chop parsley and cilantro. Crumble the white cheese. Mix the quinoa with chickpeas, onion, cherry tomatoes, sweetcorn, celery and white cheese. Season with salt and pepper. Add olive oil and lemon juice. Garnish with fresh herbs and cashew nuts. Serve and enjoy!

Notes

  1. Replace fresh parsley with fresh dill or cilantro.
  2. Omit feta cheese if you are vegan. Add avocado instead. I do not recommend adding avocado to the whole bunch of salad as it loses its color and taste. Add directly to your plate.
  3. Add arugula or spinach for more greens.
Keyword gluten-free, meat-free, plant-based, vegan, vegetarian
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