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🥗 Fresh Quinoa Tomato Salad with Chickpeas

270 kcal · 30 min · 4 servings

Ingredients

• 200 g quinoa
• 400 ml vegetable broth
• 200 g chickpeas (drained weight; can)
• 150 g cherry tomatoes
• 1 cucumber
• 20 g cilantro (1 bunch)
• 1 lemon
• salt
• pepper

Instructions

1. 1. Rinse the quinoa under running water.
2. 2. Put the quinoa into boiling vegetable broth.
3. 3. Cook the quinoa for about 15 minutes until it is al dente.
4. 4. Let the quinoa cool down completely.
5. 5. Fluff the cooled quinoa with a fork.
6. 6. Rinse the chickpeas in a sieve under cold water.
7. 7. Let the chickpeas drain well in the sieve.
8. 8. Wash the tomatoes and the cucumber thoroughly.
9. 9. Halve the tomatoes.
10. 10. Cut the cucumber into small cubes.
11. 11. Wash the coriander leaves.
12. 12. Shake the coriander dry.
13. 13. Finely chop the coriander leaves.
14. 14. Squeeze the lemon.
15. 15. Mix the quinoa with the tomatoes, the cucumber cubes, the chickpeas, and the coriander.
16. 16. Season the salad with the lemon juice.
17. 17. Salt and pepper the salad to taste.

Nutrition per serving

• kcal: 270
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 43 g