Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 (15 oz) can chickpeas, drained
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup fresh parsley or cilantro, chopped
- ¼ cup crumbled feta (optional)
- ¼ cup toasted sunflower seeds or pepitas
Habanero Citrus Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Exquisite Habanero Pepper Sauce
- 1 tsp maple syrup or honey
- ½ tsp ground cumin
- Salt & pepper to taste
To make: Whisk all ingredients until emulsified. Taste and adjust heat or sweetness.
Instructions:
- Cook quinoa: Simmer quinoa in water for 15 minutes. Let rest, then fluff and cool.
- Combine salad ingredients in a large bowl.
- Drizzle with dressing and toss gently.
- Chill for 15–30 minutes to let flavors meld.
Serving Ideas:
- Serve over arugula or baby spinach for extra greens.
- Top with sliced avocado and a sprinkle of lime zest.
- Pair with grilled shrimp, chicken, or roasted sweet potatoes.
Black Bean Twist Notes:
- Flavor: Black beans add a mild, creamy richness that complements the heat from your Exquisite Habanero Pepper Sauce beautifully.
- Color: The dark pop of black beans looks striking against the bright quinoa, veggies, and greens.
- Texture: Slightly softer and smoother than chickpeas, offering a more cohesive bite.
Pairing Suggestions:
- Add roasted corn or grilled zucchini to lean into Southwest vibes.
- Garnish with cotija cheese and lime zest for a Tex-Mex touch.
- Swap cumin for ground coriander if you want a fresher lift.
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