Fall Quinoa Chickpea Salad
Quinoa in a salad is a double whammy. This quinoa salad gets my particular attention in the fall and winter - actually all year round using seasonal ingredients. Warming spices, root veggies, and the quinoa itself make for a grounding, warming, and nourishing dish – and earn a thumbs up from vegans, vegetarians, and protein-lovers alike. Win-win!
Quinoa and chickpeas compliment each other due to their contrast in texture, flavor, and nutrition, which create balance and satisfaction. And equanimity is what we’re aiming for in a meal so that we don’t go for the unnecessary snacks later.
Salad Recipe
1 cup quinoa – rinsed and drained
1 cup chickpeas – rinsed and drained
2 cups water or vegetable broth
1 red bell pepper – finely chopped
1 small red onion – finely chopped
½ tsp cumin powder
1 cup fresh cilantro or parsley – finely chopped
1 cup roasted sweet potatoes – tinily cubed
Cucumber - tinily cubed - optional
Add a sweet potato and cumin for a warming, grounding, seasonal Fall dish
Instructions
Cook quinoa – combine quinoa and water (or veggie stock) in a medium saucepan
Bring to boil, then decrease heat to a gentle simmer
Cook uncovered until the quinoa has absorbed all of the water – 15 minutes
Remove from heat, cover, and allow quinoa to remain covered for 5-10 minutes
Uncover and fluff the quinoa with a fork (do not use a spoon – fluff to avoid mushiness)
In a large serving bowl, combine the chickpeas, vegetables, and herbs – set aside
Once the quinoa is mostly cool, add to the serving bowl
Drizzle the dressing (below) on top, and toss until mixture is combined
You can add more black pepper and salt to taste
Serve at room temperature or chilled
If there are leftovers, place in the fridge covered well for 3-4 days
Dressing
¼ cup extra virgin olive oil
¼ cup fresh lemon juice – 2 lemons
2 cloves garlic – minced
½ tsp fine sea salt
1 tbsp umeboshi vinegar
Freshly ground black pepper – to taste
Instructions
In a small bowl, combine the olive oil, fresh lemon juice, ume vinegar, garlic, salt, and black pepper
Whisk until blended – set aside
Genia’s Spoon Me Tips
For a quick and balanced meal, I love combining grains, protein, and seasonal veggies in one dish. Very often, I come home from a long day, or leave the house early in the morning, and want the convenience of a healthy meal ready to feast on. Fortunately, this recipe always tickles my fancy – it’s so delicious!
I’ve had plenty of mushy quinoa dishes, and that simply doesn’t jive with me. Please use a fork to fluff the quinoa (not a spoon!) for a gourmet dining experience. In my world, quinoa must be fluffy. If you’re wondering why your quinoa doesn’t pass the test, make sure to follow protocol.
My favorite vegetable is the cucumber. Add a tinily cubed cucumber as an option - I do!
Enjoy this heartwarming, balanced dish!
Much love,
Genia