This healthy quinoa salad is packed with protein, versatile mixed veggies, and tossed in a bright lemon vinaigrette for a fresh and summery main dish or side for BBQs, potlucks, picnics, and mid-week meals!
You can watch the short video for visual instructions.Add 1/2 cup rinsed quinoa to a saucepan, cover it with 1 cup of water, and add 1/2 tbsp of bouillon powder (or a mini bouillon cube). Bring to a boil, then reduce the heat to low, cover the saucepan with a lid and let the quinoa simmer until it has absorbed all of the water, about 15 minutes, then let it cool.
Meanwhile, chop all the veggies into similar-sized pieces.
Add the cooled quinoa and all chopped veggies and chickpeas to a medium-large bowl.