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Confetti Quinoa Salad
This bright and colorful quinoa salad mixes fresh bell peppers, juicy tomatoes, and hearty chickpeas. Cooking the quinoa in chicken broth adds a deep savory base note that pairs perfectly with the fresh mint, parsley, and lemon juice. It is a refreshing make-ahead dish that works beautifully for meal prep or a light weeknight dinner. The crisp vegetables and tender grains create a satisfying crunch in every bite.
Ingredients
- 1 cup reduced-sodium chicken broth
- ½ cup quinoa, rinsed, well drained
- 1 cup chopped green, yellow, and/or orange bell pepper
- 2 medium tomatoes, chopped (1½ cups)
- 1 can (15 oz) chickpeas, rinsed and drained
- ½ cup chopped green onions (8 medium)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1Bring the chicken broth and rinsed quinoa to a boil in a small saucepan. Lower the heat, cover the pan, and simmer for about 15 minutes until the liquid is fully absorbed. Remove the pan from the heat and set it aside.
- 2Combine the chopped bell peppers, tomatoes, chickpeas, green onions, parsley, and mint in a large mixing bowl. Stir in the cooked quinoa until evenly distributed, then pour in the lemon juice and toss everything together.
- 3Season the salad with salt and black pepper to taste. Cover the bowl and chill it in the refrigerator for 2 to 4 hours before serving.