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Skinny Confetti Quinoa Salad
Skinny Confetti Quinoa Salad
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Prep Time:
25 minutes
Total Time:
2 hours 25 minutes
Low-sodium, protein-packed quinoa salad with chickpeas. Can be enjoyed as a side or main dish. Gluten-free bonus.
Ingredients:
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup quinoa, well rinsed
  • 1 cup chopped green, yellow, and/or orange sweet pepper
  • 2 tomatoes, chopped
  • 1 can (15 oz) Chick Peas, rinsed and drained
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
  • In a small saucepan, bring the broth and quinoa to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the broth is absorbed. Remove from heat and set aside.
  • In a spacious bowl, mix sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Stir in the cooked quinoa until well combined. Drizzle with lemon juice and toss until evenly coated. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours prior to serving.

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