Heirloom Meals: Savoring Yesterday's Traditions Today

Quinoa Salad


  • 1 cup Quinoa
  • 1 Lemon Juice
  • 1/2 Red Onion, diced
  • 1/2 Bunch Cilantro, minced
  • 1 (15 oz.) can Organic Chickpeas, drained and rinsed
  • 1 Organic English Cucumber, diced
  • 1-2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. In a medium saucepan, bring two cups of water to boil. Add 1 cup of rinsed quinoa to water and lower heat to simmering.
  2. Cover pot, and let cook for 15 to 20 minutes until quinoa is tender. Let quinoa rest for about 5 minutes and set aside.
  3. To make the salad, add the juice of 1 lemon and olive oil to a large bowl.
  4. Fluff cooked quinoa and add to bowl.
  5. Dice red onion, cilantro, English cucumber, and add to quinoa.
  6. Drain and wash chickpeas and add to bowl.
  7. Season with salt and pepper. Mix salad until well to combine. Enjoy!
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes

Yield: 6-8 servings

Categories: Carole's Concoctions

Tags: Carole's concoctions, quinoa, salad, carole murko, Side Dish, lunch, summer