Best Low-Cholesterol Recipes for Healthy Eating

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 piece bell pepper (red or yellow), diced
• 1 piece cucumber, diced
• 1 cup cherry tomatoes, halved
• 0.25 cup red onion, finely chopped
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• to taste salt and pepper

Instructions

1. In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine the cooked quinoa, chickpeas, diced bell pepper, cucumber, cherry tomatoes, red onion, and chopped parsley.
3. In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper until well combined.
4. Pour the dressing over the quinoa mixture and toss gently to ensure everything is well coated.
5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.