Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing
by PRACHI AGARWAL
Added to 4 cookbooks
This recipe has been viewed 6310 times
A simple, wholesome delicious salad!
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Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing recipe - How to make Quinoa Salad with Cucumbers, Chickpeas, and A Yogurt Dill Dressing
Preparation Time:    Cooking Time:    Total Time:
Makes 4 serving
- The night before you make this dish, plan to soak your quinoa to make it more digestible.
- Place the quinoa in a non-reactive bowl or jar (preferably glass), and mix it with the warm filtered water and raw apple cider vinegar.
- Allow it to soak for at least 8 hours, and up to 24.
- When you're ready to make the salad, drain and rinse your quinoa in a fine sieve, allowing the water to run clear.
- Place your rinsed quinoa in a pot with 2 more cups of water and bring it to a boil.
- When it's boiling, cover the pot, and turn the heat to low, allowing it to simmer for 12-15 minutes.
- When the quinoa is done, place it in a bowl to cool.
- You can leave it on the counter, or put it in the refrigerator.
- In the meantime, assemble your dressing. Whisk together the olive oil, yogurt, lemon juice, garlic cloves, fresh dill and salt and pepper.
- When the quinoa has cooled, gently mix in the cucumber, red onion and chickpeas.
- Pour the dressing over the quinoa mixture (you may not need it all), and mix thoroughly.
- This salad is best served at room temperature after preparing it, or lightly chilled.
- Top with additional dill, feta cheese, olives, or tomatoes if desired!
This recipe was contributed by PRACHI AGARWAL on 31 Jul 2014
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