Quinoa Chickpea Salad
This versatile salad is one of our favorites. Substitute or add vegetables according to the season and your taste preferences.
Salad
-
1 cup uncooked quinoa
-
1 can garbanzo beans or chickpeas, drained and rinsed
-
2 cucumbers, peeled, seeded and diced
-
2 large carrots, grated
-
2 handfuls baby spinach, chopped
-
1 tomato, peeled and diced (or about 6 cherry tomatoes cut in half)
-
¼ of a small red onion, dicedI
Dressing
-
juice of 2 small lemons
-
zest of 1 lemon
-
3 T extra virgin olive oil
-
2 tsp. Dijon mustard
-
1 tsp. agave
-
½ tsp. chopped roasted garlic
Cook the quinoa according to package directions. Once the quinoa is cooked, transfer it to a large bowl and let it cool. Meanwhile, chop your veggies and make the dressing. To the cooled quinoa, add the garbanzo beans, chopped cucumbers, carrots, tomato and onion. Pour the dressing over the salad and stir to combine. Stir in the chopped spinach. Refrigerate or enjoy immediately.