Especially not the folks around here. Quinoa is derisively talked about in these circles, usually along the lines of “oh no, not the ancient grain!”
But in spite of their stated dislike, I persist. I mean it has all the amino acids in one perfect little grain!! Come on people, get with the grain.
And last night, I found the ticket.
Quinoa Salad with Feta Chickpeas and Veggies
1 cup quinoa
1 15 oz can chickpeas rinsed and drained
1 green pepper diced
1/3 cup parsley chopped
1 handful broccoli chopped
5 oz feta
1/4 cup olive oil
3 tbsp red wine vinegar
splash of sugar
1 tsp salt
2 tsp dijon mustard
lots of pepper
Ok, so I bought a box of quinoa that had two cups in it (7.5 serving). I made the whole thing. 2 cups quinoa/ 4 cups water. Bring to boil for 5 mins covered. Let sit covered for 15 minutes. Rinse with cold water. (I have about half left for another recipe day in the freezer).
I added the broccoli to the water a tad too soon. Next time I’ll add the smallish salad like pieces to the sit time alone.
Put other ingredients in bowl. Mix up dressing in a jar with lid and shake well. S & P to taste.
You can see where I was going with this recipe. We know they likes chickpeas. Check. We know they like the greek pasta salad. Check. Whoops no kalamata olives on hand. Waaa. But feta, good. Check. Pepper. Good. Check. Nice healthy dinner. Yum. Bodies are happy.
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