A refreshing salad with bright flavors. It can be served hot or cold. I personally prefer it cold. This is a wonderful meatless plant protein rich salad and can be served as a main dish or side.
If you are new to quinoa this a wonderful recipe to begin incorporating the grain into your diet. It is one of 3 grains that contains all 9 essential amino acids making it a complete protein. There are 3 color varieties of quinoa, for this salad I like the white because it looks clean and the green parsley gives a bright nice green color.
Yields 4-6 servings
Time: 35-45 minutes
1 can garbanzo beans (no salt) - drained and rinsed
1 1/2 cups white quinoa -rinsed
1 cup flat leaf parsley - chopped
2 celery sticks- finely chopped
1/2 cup black olives or mixed - halved
1/2 cup chopped walnuts
1/4 cup olive oil
1 lemon -juiced
Salt + Pepper
1. Rinse the quinoa under cold water for 30 seconds, drain well. Place in a pot with equal parts water and a pinch or 2 of salt. Bring it to a boil, cover, and turn heat to low for 13-15 minutes. Once it is cooked, fluff it and place it on a plate and cool in the fridge before assembling.
2. Rinse and mince the parsley leaves. Cut the celery and olives. Place these ingredients and the chickpeas in a bowl.
3. Once the quinoa has cooled some add it to the bowl, add the olive oil, lemon juice, salt and pepper. Mix well. Then add the walnuts,mix gently and serve.