Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous. Quinoa, the "mother grain," is an extremely nutritious seed, high in protein and nine amino acids. Quinoa is gluten free and easy to digest.
1 c. dry red Quinoa
2 c. water
1/3 c. olive oil
2 Tbsp. apple cider vinegar
1 lemon, juiced
14 tsp. sea salt
pepper, to taste
1 can (15 oz.) garbanzo beans, rinsed and drained
1 carrot, grated
1/4 cup feta cheese, crumbled
1 Tbsp. chives or sweet green onion, diced
1 tomato, diced
1/2 cup broccoli florets, diced
3 Tbsp. fresh basil, minced
1 avocado, diced (optional)
2 Tbsp. raw sunflower seeds (optional)
In a medium saucepan, bring water to a boil and add quinoa. Reduce heat and simmer, covered for 15 minutes. Remove from heat and set aside until liquid is absorbed.
Combine olive oil, vinegar, lemon juice sea salt and pepper in a small bowl.
Add garbanzo beans, mix and set aside.
Mix all remaining ingredients with Quinoa. Add garbanzo bean mixture and mix together. Refrigerate for 2 hours or more.
Tip: Make Quinoa the night before and refrigerate. Prepare the salad above and refrigerate one hour.
Options: add kale, chard, cauliflower, roasted sweet potato or great northern beans to name a few ideas.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.
