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The Ultimate Grilling Side: Quinoa Chickpea Summer Salad

Whether you’re hosting a backyard BBQ, celebrating the 4th of July, or looking for a refreshing dinner, this vibrant, crisp, and delicious summer salad is a must-have to cool down on hot summer days!

Cook Time: 30 min
SERVINGS: 6 - 8

Packed with fresh vegetables as well as protein and fiber-rich quinoa and chickpeas, this summer recipe is as delicious as it is nutritious, making it the perfect side dish or standalone main entrée for any occasion. Bursting with bright flavors and delightful crunch, the key to tying everything together lies in a rich Extra Virgin Olive Oil, Peruvian Spice Salt, and fresh cilantro!

With a bold, peppery, and smooth flavor, SIMPLi Extra Virgin Olive Oil is a pantry staple that perfectly complements every meal, from marinades to dressings to finishings and toppings. Made exclusively from handpicked Koroneiki olives, our extra virgin olive oil is the perfect companion for your summer recipes, from grilling to dipping, adding depth, richness, and complexity to your dishes.

Summer calls for grilling sessions galore, and our fine Peruvian Spice Salt Blend is the best spice to add to all your grilled recipes. With a combination of Huacatay, panca pepper, yellow pepper, cumin, and garlic, this blend has a mildly spicy, earthy, and smoky flavor that adds a dose of heat to your favorite dishes. Whether on a margarita rim, as a rub, or salad topping, our spice salt blend lends itself to any meal!

Ready for the salad of the summer? Let’s dive in!

INGREDIENTS

SIMPLi Greek Extra Virgin Olive Oil

$19.99

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SIMPLI REGENERATIVE ORGANIC CERTIFIED® CHICKPEAS

$7.49

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SIMPLI SPICE SALT BLEND

$9.99

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SIMPLI REGENERATIVE ORGANIC CERTIFIED® TRI-COLOR QUINOA

$7.99

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INSTRUCTIONS

  1. Cook the SIMPLi chickpeas and tri-color quinoa according to the package directions. For tips on how to cook and prepare dried beans and grains, check out our cooking guide! Once cooked, set aside to cool.

  2. Finely dice the red onion and tomatoes and set aside in a large bowl.

  3. Shuck and prepare the corn. Boil the corn on stovetop for about 4 - 5 minutes, or until golden yellow. Drain and rinse the cooked corn and set aside to cool.

  4. Once cooled, slice the corn off each cob. Mix into the bowl with the red onion and tomatoes.

  5. Add the cooked quinoa & chickpeas to the bowl with the red onion, tomatoes, and corn. Mix thoroughly.

  6. Add a generous glug of olive oil, the juice of 2 limes, and Peruvian Spice Salt. Mix thoroughly.

  7. Finish by adding the Cotija cheese and chopped avocadoes. Mix thoroughly once more.

  8. Top with cilantro and more Peruvian Spice Salt (more or less, depending on your preference).

  9. Serve warmed or chill for about 1 hour before serving.