I can eat this salad every week. This is one of the salads I bring to pot lucks as it is just amazing!
|Recipe from Julie at thesimpleveganista.blogspot.com|
|Prep Time||25 minutes|
|Cook Time||15 minutes|
- 1 cup dried quinoa rinsed
- 1.5 cups water
- 1 tsp garlic powder
- 1 can garbanzo beans drained and rinsed, 15oz
- 1 cup grape tomatoes sliced in half
- 1 cup cucumber diced
- 2/3 cup red onion or shallots diced
- 1 in car kalamata olives drained, pitted and slicedhalf, 7 oz
- 1/4 cup loosely packed parsley chopped
- salt and pepper
- juice of 1 large lemon
- greek pepperoncini to garnish optional
- slices lemon to garnish optional
- drizzle of extra virgin olive oil optional
- arugula optional
- In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. (see below comment on cooking the quinoa) Cover, reduce heat and simmer for 15 minutes. Remove from burner and let sit for another 10 minutes. Fluff with a fork.
- While quinoa is cooking, prepare the remaining ingredients.
- Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of your 1 large lemon.
- Serve on a bed of arugula or as is. Tastes great with some pepperoncini and a little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.
- I use organic tru Roots quinoa that I buy at Costco. They use 1 cup quinoa to 2 cups water (but I use broth) and it turns out every time! Just follow the directions.
- I added more kalamata olives as we are big fans! (I also get at Costco in a big jar)
- I also added artichoke hearts, about 1 cup diced. (I also get at Costco in jars)
- This was an amazing salad!