Quinoa with Chickpeas Salad Calories 326.40 Macronutrients Breakup (Per Serving) Protiens 10.32 Carbs 40.00 Fats 13.83 Fiber 5.03 schedulePrep25 mins outdoor_grillCook40 mins restaurantServes1 serves faceAuthorAdmin Ingredients: 1 cup quinoa, rinsed 1 cup chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1 cucumber, diced 1 bell pepper (any color), diced 1/4 cup red onion, finely chopped 1/4 cup fresh coriander chopped Juice of 1 lemon 2 tablespoons extra virgin olive oil Salt and pepper to taste Read more Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool. In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and chopped parsley. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to make the dressing. Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined and evenly coated with the dressing. Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference. Once the salad is ready, divide it into individual containers or lunch boxes for easy packing. Optionally, you can add some additional protein such as grilled chicken strips or tofu cubes to make it more filling. Seal the containers tightly and store them in the refrigerator until ready to pack for tiffin. This Quinoa Salad with Chickpeas and Veggies is a nutritious and filling option for children's tiffin. It's packed with protein, fiber, vitamins, and minerals from the quinoa, chickpeas, and fresh vegetables. Plus, it's colorful and flavorful, making it appealing to kids. Pair it with some whole grain crackers or a piece of fruit for a balanced and satisfying meal.