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Healthy Quinoa Pasta Salad with Complete Protein Boost

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A quick, nutritious, and filling quinoa pasta salad packed with complete plant-based protein from quinoa pasta, chickpeas, and hemp seeds. Perfect for lunches, picnics, or light dinners.

Ingredients

Scale
  • 8 ounces (225 grams) quinoa pasta
  • 1 cup (about 165 grams) canned chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/4 small red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons hemp seeds
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of quinoa pasta and cook according to package instructions, usually about 7-9 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down.
  3. In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, and 1 minced small garlic clove. Season with salt and freshly ground black pepper to taste. Set aside.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, dice 1 small red bell pepper, finely chop 1/4 small red onion, and roughly chop 1/4 cup fresh parsley.
  5. Drain 1 cup canned chickpeas (about 165 grams) and rinse under cold water. Pat dry if desired.
  6. In a large mixing bowl, gently toss the cooked quinoa pasta, chickpeas, chopped vegetables, and 2 tablespoons hemp seeds.
  7. Pour the dressing over the salad and toss again until everything is evenly coated.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Add a splash more olive oil if the salad feels dry.
  9. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to develop. Serve cold or at room temperature.

Notes

Rinse cooked quinoa pasta under cold water to prevent sticking. Soak red onion in cold water for 10 minutes if you want a milder flavor. Letting the salad chill for at least 30 minutes improves flavor. Adjust lemon juice and olive oil ratio to taste. For a vegan nut-free option, substitute hemp seeds with toasted pumpkin seeds. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing to preserve veggie crunch.

Nutrition

Keywords: quinoa pasta salad, healthy pasta salad, complete protein salad, vegan pasta salad, gluten-free pasta salad, chickpea salad, hemp seeds, easy lunch recipe

Find it online: https://sweetstirring.com/healthy-quinoa-pasta-salad-recipe-with-complete-protein-boost-easy-and-perfect/