By Irene Hayton
I usually double or triple this recipe because it will keep in the fridge for a few days and it’s great to have on hand for a meal or snack any time of the year. Feel free to add other vegetables that you like, such as chopped red, yellow or orange sweet bell peppers, celery, snap peas, etc.
- ½ cup (125 ml) quinoa
- ¾ cup (175 ml) filtered water
- ⅛ teaspoon (.5 ml) unprocessed sea salt
- 1½ cups (375 ml) cooked chickpeas or a 398 ml (14 oz) can
- 1 large roma tomato, diced or 12 to 16 grape tomatoes, halved
- ¼ cup (50 ml) grated carrot
- 2 tablespoons (30 ml) minced green onion
Dressing:
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2½ teaspoons (12 ml) apple cider vinegar
- 2½ teaspoons (12 ml) fresh lemon juice
- 1 garlic clove, minced or pressed
- ½ teaspoon (2 ml) unprocessed sea salt
- 2 or 3 pinches cayenne pepper
Wash the quinoa by putting it in a large fine-meshed sieve and setting the sieve over a large bowl full of filtered water. Rub it gently between your hands and then rinse under cold running water; repeat this process until the water runs clear and then drain the quinoa well.
Put the quinoa, water, and sea salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover and cook for about 15 minutes or until all the water is absorbed. Remove from the heat and leave to sit with the lid on for 5 minutes. Fluff with a fork and cool before using in the salad.
If using canned chickpeas, rinse and drain them well. In a large bowl, stir together the quinoa, chickpeas, tomato, carrot, and green onion. Mix all the dressing ingredients, add to the salad and stir well. This tastes better if left to sit in the fridge for about an hour before eating. Makes 3 or 4 servings.
