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A delicious plate of High Protein Salad

High Protein Salad

A vibrant and nutritious High Protein Salad, packed with quinoa, fresh vegetables, chickpeas, and a zesty lemon-olive oil dressing. Perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Dish, Salad
Cuisine: Healthy
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa Rinse thoroughly under cold water before cooking.
  • 1 cup cherry tomatoes Halve the tomatoes for easier eating and better flavor distribution.
  • 1 cucumber cucumber Dice into bite-sized pieces for a consistent texture.
  • 1 can chickpeas Ensure they are well drained and rinsed to remove excess sodium and improve digestibility.
  • 0.5 cup plant-based cheese Crumble the cheese for even distribution throughout the salad.
  • 0.5 cup fresh parsley or cilantro Use your preferred fresh herb to add a burst of flavor and color.
  • 3 tbsp olive oil Extra virgin olive oil is recommended for the best flavor in the dressing.
  • 2 tbsp lemon juice Freshly squeezed lemon juice will provide the brightest and most vibrant taste.
  • 0.5 tsp Salt Adjust the amount of salt to your personal taste preference.
  • 0.25 tsp Pepper Freshly ground black pepper adds a superior aroma and flavor; adjust to taste.

Equipment

  • Pot
  • Large Bowl
  • Small Bowl

Method
 

  1. Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, cover, and simmer for 15 minutes until liquid is absorbed. Let it cool.
  2. While quinoa is cooking, chop cherry tomatoes and cucumber; add chopped herbs.
  3. In a large bowl, mix cooled quinoa, chickpeas, chopped veggies, and plant-based cheese until well combined.
  4. Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper. Drizzle over the salad.
  5. Toss gently to coat all ingredients with dressing. Serve immediately or chill before serving.

Notes

This salad is incredibly versatile. Feel free to add other vegetables like bell peppers or spinach, or swap chickpeas for black beans. It's also great for meal prep as it holds up well in the fridge for a few days.