Quinoa, chickpea and spinach salad
Delight in a vibrant mix of quinoa, chickpeas, and fresh spinach in this nourishing and flavorful salad recipe. Perfect harmony of flavors and textures!
Ingredients:
- 1 cup quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 110g baby spinach (about 4 cups), coarsely chopped
- 2 ripe tomatoes, cored, seeded and chopped
- 3 scallions, chopped
- 60g feta cheese, crumbled (about 1/2 cup)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions:
- Wash the quinoa in a bowl with 3 rounds of water, massaging the grains and allowing them to settle each time before pouring out the water (if the quinoa remains afloat, strain using a large fine-mesh sieve after each wash).
- Boil the quinoa in a medium saucepan filled with well-salted water until it is cooked through, approximately 15 minutes. Drain well using a sieve and let it cool down.
- Mix the chickpeas, spinach, tomatoes, scallions, and cooled quinoa in a large bowl. Add the feta cheese, lemon juice, and olive oil, and gently mix everything until well combined. Season with salt and pepper according to your preference.
Summary:
- Calories: 1858 kcal
- Fat: 80 g
- Protein: 69 g
- Carbs: 227 g
- Potassium: 2552 mg
- Magnesium: 535 mg