I just love cooking with fresh herbs! The mint and the parsley come together in this recipe with the lemon to really brighten the flavors. This simple yet nutrient dense salad has a bit of everything and can be used as a side on any plate to complete the meal. Red onions are anti-bacterial. Cucumbers are high in electrolytes and are great at nourishing the adrenal glands and the kidneys. This helps reduce anxiety and nervous tension. Mint helps increase circulation to the brain. Parsley is packed with minerals and helps alkalize the body and sweep toxins out the lymphatic system. Truly perfect for fall meal planning. Give it a whirl and let me know what you think.
1 15 ounce can chickpeas, drained and rinsed
2 lemons, juiced (about 5-6 Tablespoons)
¼ cup extra virgin olive oil
sea salt and ground pepper, to taste
1 cup quinoa uncooked
2 cups water
1 cup cucumber, chopped
½ cup parsley, chopped
½ cup mint, chopped
⅓ cup red onion, chopped
Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 25 minutes. Fluff with a fork and let cool for 5-10 minutes. Transfer the quinoa to a glass bowl and let cool completely. (If the quinoa is too warm it will soften and slightly cook the fresh veggies)
In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, chickpeas, lemon juice, olive oil, salt, pepper.
Serve immediately or let the salad chill in the fridge a couple hours before serving.
Store salad in an airtight container for up to 5 days in the fridge.
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