LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • FOR THE SALAD:
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 medium English cucumber, diced (1 cup)
  • 1 medium bell pepper, chopped (1 cup)
  • 1 baby bok choy, chopped (2 cups)
  • 1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
  • 1/4 cup (35 grams) dried fruit, blueberries or cranberries
  • 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
  • 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
  • FOR THE DRESSING:
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon fresh ground black pepper
  • Juice from 2 to 3 lemon wedges, optional
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!