QUINOA GARDEN
This was my first attempt at using quinoa. I really like it and it is very easy to prepare. Look for more recipes to follow.
Provided by Melanie B @MelBelle
Categories Other Salads
Number Of Ingredients 15
Steps:
- Cook the quinoa in the 2 cups of stock or water. Your choice. Add both to a pan and bring to a boil, reduce heat and simmer for @ 10 minutes or until all the liquid is absorbed. Fluff with a fork and let cool.
- Chop all the veggies into bite sized pieces. I left the cilantro leaves in tact and just pulled them from the stems. I guesstimated 4T. It was just a handful.
- Add everything into a bowl and toss. Add a lemon juice and a good drizzle of olive oil. Toss again. Chill and enjoy.
- as 4 servings: 219 calories 41 carbs 3 fat 9 protein 6 fiber
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- Puree the dressing ingredients in a food processor until smooth. Store in fridge until ready to use.
- Cook the quinoa according to package directions. When finished cooking, chill in the fridge or freezer. The texture of the salad is better when the quinoa is cool and crumbles a little more easily (instead of hot and sticky).
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- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
- In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
- Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
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