This delicious quinoa salad with chickpea, strawberries, and cucumber along with a sundried tomato dressing is short on gluten but not on taste, and packed full of healthy goodness. It can be enjoyed at room temperature or chilled, which makes it a great choice for picnics, potlucks, and packed lunches!
|Salad||Sundried Tomato Vinaigrette|
- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to low. Simmer for 10 to 15 minutes or until water has absorbed. Set aside to cool and fluff with a fork.
- Blend all the vinaigrette ingredients together, adding the olive oil last until you get the desired consistency.
- Place the quinoa, diced cucumber, chickpeas, and quartered strawberries in a large bowl. Add in dressing and toss to combine.