Cool summer salads are my go to dinner in the heat of summer. Here’s one of my favorites, a chickpea and vegetable salad with quinoa. (I used red quinoa, but you can use whatever quinoa variety you can find.) Be sure to use freshly squeezed lemon juice for the best flavor.
Lemon Quinoa Salad with Chickpeas
1 cup uncooked quinoa
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 pint (2 cups) grape or cherry tomatoes, halved
2 medium cucumbers, peeled, seeded and chopped
1/2 cup fresh basil leaves or cilantro, coarsely chopped
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
Coarse salt
Freshly ground black pepper
Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in chickpeas, tomatoes, cucumbers and basil. For lemon dressing, whisk together lemon juice and olive oil. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper. Can be served immediately or covered and chilled for several hours. Store in refrigerator.
Makes about 9 cups (6 servings)
How to Cook Quinoa
1 cup uncooked quinoa
2 cups water
Place quinoa in a fine mesh strainer. Rinse and drain quinoa. Combine quinoa and water in a medium saucepan. Bring to boiling. Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender. Makes about 4 cups cooked quinoa.
Ancient Harvest Quinoa INCA Red Organic Gluten Free – 12 OZ
