Quinoa and Cranberry Chickpeas with Lemon Vinaigrette is a refreshing, protein-packed dish bursting with vibrant flavors. The nutty quinoa pairs perfectly with sweet dried cranberries, hearty chickpeas, and a zesty lemon vinaigrette. This salad is light yet satisfying, making it a great option for meal prep, a quick lunch, or a healthy side dish.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/3 cup toasted almonds or walnuts (optional)
Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Preparation
Step 1: Cook the Quinoa
In a saucepan, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool.
Step 2: Prepare the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper until well combined. Set aside.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled quinoa, chickpeas, dried cranberries, red onion, cucumber, and parsley. Toss to distribute the ingredients evenly.
Step 4: Add the Dressing
Drizzle the lemon vinaigrette over the salad and toss gently to coat everything.
Step 5: Garnish and Serve
Top with crumbled feta cheese and toasted almonds or walnuts for extra crunch. Serve immediately or refrigerate for up to 3 days.
Variations
- Add Protein: Mix in grilled chicken, shrimp, or tofu for a heartier meal.
- Make it Vegan: Omit the feta cheese or use a plant-based alternative.
- Extra Greens: Toss in some baby spinach or arugula for added freshness.
Cooking Notes
- Rinse quinoa before cooking to remove bitterness.
- Let quinoa cool before mixing to prevent sogginess.
Serving Suggestions
- Serve chilled or at room temperature as a main dish or a side.
- Pair with grilled salmon or roasted vegetables for a balanced meal.
Tips
- Store in an airtight container in the fridge for up to 3 days.
- Adjust sweetness by adding more or less honey.
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 10g
- Sodium: 240mg
- Carbohydrates: 42g
- Fat: 12g
FAQs
Q: Can I use a different grain instead of quinoa?
Yes, farro, bulgur, or couscous work well as substitutes.
Q: Can I make this salad ahead of time?
Yes, but add the nuts and feta just before serving for freshness.
Q: What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Conclusion
Quinoa and Cranberry Chickpeas with Lemon Vinaigrette is a refreshing, nutrient-rich dish perfect for any occasion. With its balance of sweet, tangy, and savory flavors, it’s a meal you’ll want to make again and again