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Greek Quinoa Chickpea Salad

Gorgeous, vibrant addition to any menu, super flavorful and delicious satisfying salad great for lunch or as a hearty side or main dish in the upcoming holiday celebrations. You’ll look forward to this refreshing & balanced recipe throughout the week! It’s made simply with protein-packed portion of Suncore Foods® Royal Rainbow Quinoa Seeds, fresh cucumber, cherry tomato, olive, chickpea, fresh parsley, and a Greek style lemon olive oil vinaigrette. Full of good-for-you , and so easy to prepare in advance. 


1 cup Suncore Foods® Royal Rainbow Quinoa Seeds
2 cups vegetable stock
1 can chickpeas
1 medium cucumber seeded and chopped
1 cup cherry tomatoes halved
1 cup finely chopped flat-leaf parsley
1/4 cup olive chopped
1/4 cup olive oil
Pinch of Suncore Foods® Rose Salt
1/4 cup lemon juice
1 tbsp red wine vinegar
2 cloves garlic finely minced
Ground black pepper to taste



1. To Cook the Quinoa — Bring the vegetable stock to a boil over medium-high heat and gently pour quinoa into the saucepan. Cook on low heat 12-15 minutes and uncovered until the quinoa has absorbed all the stock. Remove from heat, cover, and rest for 5 minutes.

2. In a large serving bowl, combine the chickpea, cucumber, cherry tomato, and parsley. Set aside.

3. In a small bowl, combine the olive oil, salt, lemon, red wine vinegar, minced garlic, and black pepper. Whisk until blended. Set aside.

4. Make sure the quinoa is cool, add it to the large serving bowl, and drizzle the dressing on top. Give it a good toss. Season with more salt & pepper to taste. Enjoy!



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