1 / 1
Make-Ahead Confetti Quinoa Salad
Half a cup of quinoa simmers in reduced-sodium chicken broth instead of water, pulling in a savory base before it cools. Chopped bell pepper in two or three colors, diced tomatoes, a can of drained chickpeas, and eight green onions go in while the grains are still slightly warm. Two tablespoons each of fresh parsley, mint, and lemon juice dress the bowl, and a 90-minute chill lets the flavors settle. Four portions, meal-prep friendly for up to three days in the fridge.
Equipment
- Stovetop
- Saucepan
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 let it cool slightly. Cooking the grains in broth instead of water builds a deeper savory flavor right from the start.
- 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 well.
- 3Season the salad with the salt and black pepper. Cover the bowl and chill in the refrigerator for 2 to 4 hours so the grains can absorb the bright lemon and herb flavors.
Notes
- Make ahead: This salad tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days.
- Swap: To make this entirely plant-based, substitute vegetable broth for the chicken broth.
- Prep tip: Make sure your quinoa is well-drained after rinsing so it doesn't turn mushy while cooking.
