Quinoa cucumber salad
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Cooled quinoa and chickpeas carry a fresh lemon-parsley dressing.
Mediterranean-inspired · lunch, salad · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1/2 cup dry quinoa (Rinsed. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 1/2 cups canned chickpeas (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 medium cucumber (diced)
- 1 medium tomatoes (diced)
- 1/3 cup fresh parsley (chopped)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Cooking instructions
- Bring the dry quinoa and water to a boil. Cover, cook on low for 15 minutes, then rest off heat for 5 minutes.
- While it cooks, whisk the lemon juice and olive oil in a large bowl and fold in the canned chickpeas, cucumber, tomatoes and fresh parsley.
- Fluff the quinoa, spread on a clean plate for 2 minutes to release steam, then fold into the salad.
- Serve slightly warm immediately, or refrigerate in shallow covered containers promptly for a cold salad later.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.