Quinoa Salad
Can be used as a side item!
(Note: there are different types of quinoa, usually in the same area in the grocery store where you find dried beans and dried peas, also rice. I found a box that said it was pre-rinsed, ready to cook, otherwise you will need to put it in a fine strainer and rinse it thoroughly before cooking – just read the directions on the package.)
Ingredients:
- 1 cup quinoa
- 2 cups water
Directions:
- Bring to a boil, then cover and reduce heat to a simmer for 15 minutes. Dump in a large bowl to cool.
While that’s boiling:
Ingredients:
- 1 cup chickpeas (rinsed)
- 1 cup cucumber (chopped)
- 1 cup red pepper (chopped)
- 1 cup orange pepper (chopped)
- 1 tablespoon cilantro (chopped fine)
- 1 teaspoon kosher salt
- 1 lemon (or lime) juiced
- 1 tablespoon olive oil
- ¼ cup feta cheese (optional)
Directions:
- In a small bowl, pour in the olive oil, lemon juice, salt and cilantro and stir.
- Let sit while the quinoa cools off.
- Fluff the quinoa and when completely cooled, add the first 4 ingredients and mix.
- Then add the olive oil mixture and mix well.
- Place in refrigerator to cool.
- Another version may be to eliminate the chickpeas and feta cheese and add corn and black beans and red onions for a more southwestern version. I’ll try that next time.