This Fig Chickpea Quinoa Salad is seriously perfect for meal prepping! Loaded with veggies, easy to make, and incredibly flavorful thanks to the Fig Balsamic Vinaigrette – it’s one of our favorite things to make.
- 1 cup quinoa, rinsed well
- 2 cups water
- 1 15 oz can chickpeas, drained
- 1/2 15 oz can red beans, drained
- 1/2 15 oz can corn, drained
- 1 cup tomatoes, chopped
- 2 cups fresh spinach, chopped
- ¼ cup cilantro, chopped
- ¼ cup goat cheese
For the dressing:
1 tablespoon fresh cilantro, chopped
To cook quinoa combine rinsed quinoa and water. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally. Quinoa should absorb all water and be fluffy. Allow quinoa to cool completely. While quinoa is cooling, chop vegetables and whisk together the dressing. When quinoa is completely cooled, toss all ingredients together gently and serve cold!
Dressing Tip: To help emulsify dressing add 1 teaspoon of your favorite dijon mustard or our Amber Beer Mustard- and whisk.
Toss chopped cilantro on top.