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Chex Mix
Lidey Heuck
242 ratings with an average rating of 4 out of 5 stars
242
1 hour, plus cooling
Updated March 5, 2024
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In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.
Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).
Add halved cherry tomatoes, a couple handfuls of arugula, and feta! And some crunched up pita chips on the top give it some additional texture. Kalamata olives were great instead of green, but maybe that's just my preference.
I add black beans and sub cilantro for parsley, and fresh lime juice instead of lemon
Add pomegranate seeds for extra zing and crunch.
I followed this recipe to the letter and it was great. I am 62 and had no idea parsley stems should be used and are full of flavor - I have been throwing them out my whole adult life. I have forever changed the way I cut up parsely after reading this recipe. This recipe makes quite a lot. It definitely will feed more than 4 people as a side. Also - start with one cup quinoa and 2 cups water - bring to a boil, then cover and simmer for 15 to 20 which will yield 3 cups cooked.
Also for a dressing, I use olive oil, red wine vinegar, a couple grated garlic cloves, salt pepper and oregano. Delish and zingy!!
Good. Quick. A little bland so I added more kalamata olives. I also added garbanzo beans to make it a complete meal.
Made the recipe as is - delish! Then added green goddess dressing (another nyt recipe) and it was even better!
This was kind of a bland dud. I think cutting veg onto small pieces (i.e. diced) rather than vague, bigger "bite sized" might help. It's also too heavy on parsley. My grown-man husband asked how many bites he had to take. (We eat plenty of vegetarian food.)
This is the best salad -- fresh, vibrant, and protein-packed! I make this over and over again. It's super versatile, too. I live in an olive-deprived country, so I skip those. I also skip the tomatoes because of some sensitivity to them. This salad is still delicious! Seriously, I CRAVE this salad and now usually have a big bowl of it in the refrigerator at all times.
Used only one lemon, added feta. Would use Kalamata olives instead of green next time.
Great base recipe! I omitted bell pepper, added chickpeas (heated slightly by adding to quinoa after that was done), diced avocado, feta, mint, and green onions. Served with pita and hummus. Yum!
The olives added a nice zing, but the garlic ruined it for me. Overall, not a great recipe.
I didn't have bell peppers, so I added cherry tomatoes. I also added green onion, mint and went heavy on the parsley. The extra herbs made it much more aromatic and 'green' feeling (an arugula base would be nice too and toasted pita as a finisher). It was a great vegan picnic option.
I added avocado, red onion, chickpeas, and sprinkled lemon juice on it as well. It it was delicious!
Added extra veggies, feta, and crunchy roasted chickpeas with harissa spice for a kick. It was hearty and bright, perfect for an early summer meal.
Needed lots of extra lemon garlic salt and Kalamata olives
Base dressing is simple and delish…instead of peppers I dice up tomatoes and some celery Good stuff!
Delightful, Adaptable, Chameleon-like Recipe: Enjoyed reading suggestions. My additions to the main recipe were thinly sliced radishes, halved Cherry Tomatoes, Grated Feta and Dill fronds. I used white quinoa, but as I look more closely at the photo, it appears there might be red quinoa also.
Great, simple recipe to which one might add any number of ingredients one might find in the fridge or pantry (radishes, mint, cilantro or any of the previously suggested veg, for instance).
Very adaptable recipe. Added chopped smoke almonds, very thinly sliced baby zucchini and finely minced shallot. Delicious!
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