Thank you to JEN @THE HAUTE MOMMY HANDBOOK for today’s recipe.
I love quinoa and it has now become a staple in our house. Hubby even prefers it to rice. There is always a bag or two in the pantry. It has lots of protein and when I was strictly vegetarian, it helped give me a little protein boost.
This is a yummy dish packed with protein and the tasty crunch of fresh veggies. This salad is very easy to assemble. I love the fact this Quinoa salad can be served as a side or as a main course.
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 bell pepper, chopped
2 cups cooked chickpeas
1/2 medium red onion, finely chopped
2 stalks of celery, finely chopped
1/4 cup chopped fresh cilantro (optional)
salt and ground black pepper to taste
- Cook quinoa according to package instructions. Generally, the ratio of quinoa to water is 1:2. Bring to a boil, then simmer for about 10-12 minutes on low heat. Fluff with a fork and set aside.
- In a separate bowl, whisk together olive oil, lime juice, pepper flakes, and salt to create the dressing.
- In a large bowl combine tomatoes, bell pepper, chickpeas, onions, and celery. Pour dressing over this, and toss to coat. Add cilantro and additional salt and pepper to taste. Serve immediately or store in refrigerator until ready to serve. Makes approximately 4-6 servings.
Any fresh, crunchy veggie with sweet notes can be added or substituted in this recipe. I subbed in black beans because we prefer them BUT beans can be omitted altogether.
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Have a ThirtyOne-derful day!