The quinoa trio with cherry tomatoes and chickpeas is a simple, healthy, and light salad, but definitely flavorful, to be enjoyed hot or great even cold, perfect for lunch at work or for your outdoor trips.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Quinoa Trio with Cherry Tomatoes and Chickpeas
- 5.3 oz quinoa trio
- 3.5 oz dried chickpeas
- to taste cherry tomatoes
- to taste pitted green olives
- to taste extra virgin olive oil
- 10 leaves basil
- to taste salt and pepper
Tools
- 1 Pot
- 1 Saucepan
- 1 Colander
- 1 Knife
Preparation of Quinoa Trio with Cherry Tomatoes and Chickpeas
Let’s see how to prepare the quinoa trio.
First of all, soak the chickpeas in a bowl with water for 10/12 hours.
Then drain the chickpeas, put them in a pot with salted water and once boiling, cook for about 40 minutes or at least until they are done.
In the meantime, prepare the quinoa, rinse it well under running water, put it in a saucepan with water, read the quantity on the package and cook.
Cut the previously washed cherry tomatoes, also cut the olives into small pieces. When the chickpeas are cooked, drain them well. If you like a warm salad, just add the hot chickpeas to the quinoa, tomatoes, and olives, otherwise let them cool slightly before mixing everything. Season with salt, add oil, a pinch of salt, and chopped basil, mix everything well and serve.
notes
You can easily prepare the quinoa in advance, it’s delicious even cold. It keeps in the fridge in a closed container. If you want a stronger flavor, you can add a little chopped onion.
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