Vegetarian Watercress & Quinoa Salad

Vegetarian Watercress & Quinoa Salad


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Looking for a unique vegetarian mixture to toss into a salad of crisp watercress leaves? We've stirred pearls of quinoa together with crunchy radish slices and tender chickpeas, and tied it all together with drizzles of lemon juice and olive oil.

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Time needed

10-15 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 1 Tbs. Sea Salt, plus additional to taste
  • 1 C. Quinoa
  • 1 15 oz. can Chickpeas, rinsed and drained
  • 4-5 C. Watercress Leaves
  • 5 Small Radishes, sliced
  • 1/4 C. Baby Corn
  • 1 Tbs. Fresh Parsley, finely chopped
  • 3 Tbs. Lemon Juice
  • 3 Tbs. Extra-Virgin Olive Oil
  • Ground Black Pepper, to taste

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In a medium saucepan over medium-high heat, bring water mixed with 1 tablespoon of salt to boil. Add quinoa and cook for about 15 minutes until tender. Drain and let cool. In a large bowl, toss together the quinoa, chickpeas, watercress leaves, radishes, baby corn, and parsley. Drizzle salad with lemon juice and olive oil, and toss to coat. Season with salt and pepper as needed before serving.

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