Рецепт Chickpea Salad with Quinoa Lemon and Ginger
Chickpea Salad with Quinoa Lemon and Ginger – a super healthy salad with bright fresh flavours that can be served warm as a side dish or cold as a vegetarian lunch.
Chickpea Salad with Quinoa Lemon and Ginger
Chickpea Salad with Quinoa Lemon and Ginger
The beautiful thing about these sorts of salads made from cooked who grains or seeds, as Quinoa technically is, is that they are equally delicious served hot or cold. The simple vinaigrette type dressing is the key to allowing this recipe to go from a tasty side dish with grilled chicken or fish, to tomorrows packed lunch with no need to reheat it. If quinoa is not your thing, or it’s getting a bit expensive, try the recipe with small pasta shapes, Israeli couscous, or even cooked grains like barley or bulgar.
This chickpea salad also keeps nicely in the fridge for 2-3 days as long as you use very fresh vegetables.
Chickpea Salad with Quinoa Lemon and Ginger
- Lemon Ginger Quinoa Salad Author: Barry C. Parsons Recipe type: Salad
1 cup uncooked quinoa 1½ cups water ½ tsp salt 1 chopped red pepper 3 tbs green onion 2 cups cooked (or canned ) chickpeas, rinsed and drained ¼ c olive oil Juice and zest of 1 lemon 2 tbs honey 2 tbs grated fresh ginger Salt & pepper to season
Bring the quinoa salt and water to a very gentle simmer. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite. Remove from heat and tossing the red pepper green onion and chickpeas. Pour on the dressing and toss together well before serving. Simple whisk all of the ingredients together until well in corporate. You can also shake the dressing together in a clan mason jar if you prefer. 3.4.3177