Mixing it Up: Quinoa Salad

{By Samantha Roose}

Recently I have been trying to incorporate different grains into my meals.  So far my favorite is this Quinoa (pronounced: key-no) Salad.  Quinoa is similar to couscous and millet.  Some might compare it to rice with a slightly stronger or more distinctive flavor.  This grain is exciting to me because it has the highest amount of protein than any other grain.  In this respect it would be more like a bean, having a high amount of protein but being an equally healthy carb.

What You Need:

  • 1 Cup vegetable broth (we use water)
  • 1 Cup uncooked Quinoa
  • 3 Tablespoons vegetable oil (we use olive oil)
  • 2 Tablespoons white vinegar (we skip this and just use the lemon juice)
  • 2 Tablespoons lemon juice
  • 1 teaspoon garlic power
  • ¼ Cup fresh parsley chopped
  • ¼ Cup fresh basil chopped
  • 1 (15oz) can of chickpeas
  • 4 plum tomatoes, diced
  • 1 medium cucumber, diced

Directions:

1) Cook quinoa as directed.  Once cooked, set aside and let cool.

2) Combine oil, vinegar, lemon juice, garlic powder and herbs, stirring gently.

3) Add Chickpeas, tomatoes, cucumber and dressing to the quinoa and stir.

4) Cover and refrigerate.  Serve cold.

Note: a) be sure to alter this to your preference; add extra salt, omit the chickpeas, only use half the tomatoes called for—make it your own and enjoy it! b) I have also enjoyed putting this salad on a bead of lightly dressed lettuce.

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