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Greek Chickpea Quinoa Salad With Lemon and Vinaigrette 05:28

Kelly Boyer

This Greek chickpea and quinoa salad is healthy and light, yet satisfying enough as a stand alone meal.

Greek Chickpea Quinoa Salad With Lemon and Vinaigrette 05:28

Kelly Boyer

This Greek chickpea and quinoa salad is healthy and light, yet satisfying enough as a stand alone meal.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. To cook the quinoa, add 1 cup of water and 1/2 cup of quinoa to a saucepan. Bring the contents of the pot to a boil. Add salt to season. 00:29

  2. 2. Once boiling, lower the heat and cover the saucepan with a lid. Cook on medium-low heat for 15 minutes. The quinoa is done when the seeds are dry and pop when squeezed. Transfer the quinoa to a large mixing bowl. 01:04

  3. 3. To make the vinaigrette, cut the lemon in half. Using a citrus juicer, extract the juice from both halves. Pour the juice into a measuring cup or small bowl. Season with salt and pepper to taste. Add the roasted garlic to the lemon juice and whisk together until the garlic breaks down. Add the dill and parsley and olive oil and whisk to incorporate. 01:43

  4. 4. Pour the vinaigrette over the quinoa and mix with a wooden spoon. Add the Kalamata olives, shallots, garbanzo beans, cucumbers, and tomatoes and toss. 03:27

  5. 5. To assemble the salad, place the baby arugula on a serving plate. Spoon the quinoa mixture onto the bed of arugula and serve. 04:39

What You'll Need

Equipment

- Small saucepan with lid
- Large mixing bowl
- Wooden spoon
- Chef’s knife
- Cutting board
- Citrus juicer
- Measuring cup or small bowl
- Whisk

Ingredients

- Quinoa (1/2 cup)
- Water or stock (1 cup)
- Lemon (1)
- Garlic, roasted (5 cloves)
- Dill, chopped (1 teaspoon)
- Parsley, chopped (1 teaspoon)
- Olive Oil (1/2 cup)
- Kalamata olives, sliced and pitted (2 tablespoons)
- Shallots, chopped (2 tablespoons)
- Garbanzo beans (4 tablespoons)
- Cucumber, diced (4 tablespoons)
- Tomato, diced (3 tablespoons)
- Baby arugula (2 handfuls)
- Salt to taste
- Pepper to taste

Chef Notes

Quinoa is often considered a grain, but is actually a seed. It originated in Peru but is quickly becoming popular in American cuisine. To learn more about Quinoa, visit Chef Kelly's "Everything You Need to Know About Quinoa" tutorial located at the bottom of the page.

Chef Kelly notes that this is a great vegan salad, but it also packs a punch for carnivores because it contains so much protein.

To save time, prepare your vinaigrette while the quinoa is cooking.

When making a vinaigrette, use a 3:1 ratio of oil to acid. To learn about vinaigrettes, visit Chef Bryon Freeze’s “How to Make a Vinaigrette” tutorial located at the bottom of the page.

To roast garlic, combine cloves with a bit of olive oil and some salt and pepper and roast in a 400 degree oven for 15 minutes. Roasted garlic has a sweeter, toastier flavor than raw garlic.

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Taught by

Kelly

Chef Kelly Boyer

Los Angeles

Chef Kelly Boyer is the epitome of a woman who came, saw, and conquered every challenge she has encountered.  She is cur... read more