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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
  1. Saute onions in oil for a few minutes; add garlic and saute a couple more minutes. Add tomato paste and spices; saute another minute.
  2. Add quinoa and saute a couple of minutes.
  3. 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).
  4. 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

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