MenuA quick and healthy quinoa salad packed with protein and fresh vegetables, topped with hard boiled eggs, perfect for a light lunch.
Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes in boiling water until fluffy.
Per serving
While the quinoa cooks, drain and rinse the canned chickpeas.
Chop the cucumber and halve the cherry tomatoes.
Peel and quarter the hard boiled eggs.
In a large mixing bowl, combine the cooked quinoa, chickpeas, spinach, cucumber, and cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients.
Top the salad with the quartered hard boiled eggs before serving.