Quinoa Salad

Quinoa Salad


  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 cup quinoa (uncooked)
  • Red pepper flakes, to taste (optional)
  • 1 cup chickpeas, drained
  • 1/2 cup Sweet Red Pepper Relish
  • 1 small tomato, diced
  • 2-3 scallions chopped
  • 1/2 green bell pepper, diced
  • 4 large Romaine Lettuce leaves


Whisk together dressing ingredients and set aside. Cook quinoa according to package instructions. Optional: add red pepper flakes to boiling water.

Once quinoa is cooked, drain and place in a large bowl. Combine with chickpeas. Add the Fourth Creek Sweet Red Pepper Relish, tomato, scallions, peppers, and the dressing to the bowl, gently tossing the salad together.

Serve on the Romaine leaves. Top with additional Fourth Creek Relish as desired!