recipes:salads:chickpea_and_quinoa_salad
I rinse my quinoa repeatedly until the water flows clear before I use it, since some quinoa may be bitter if you skip this step.
- 2 Tbsp oil
- 1 small yellow onion
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1 Tbsp coriander seeds, crushed
- ground black pepper
- 1/2 tsp salt
- 1 Tbsp tomato paste
- 1 Cup quinoa
- 2 Cups cooked chickpeas (if you cook your own from dry instead of buying a can, that keeps the price down)
- 2 Cups veggie broth
- Saute onions in oil for a few minutes; add garlic and saute a couple more minutes. Add tomato paste and spices; saute another minute.
- Add quinoa and saute a couple of minutes.
- Add chickpeas and broth; cover and bring to a boil. Then cover and lower heat to very low, and simmer 18 minutes (or until quinoa has fully absorbed the broth).
- Refrigerate until cool. Fluff with a fork and serve.
(The recipe in the book actually says this is a pilaf to serve hot, but I really like it as a cool salad.)
source: Veganomicon
recipes/salads/chickpea_and_quinoa_salad.txt · Last modified: 2017/12/19 19:42 by admin