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Saturday, June 25, 2011

Quinoa & Chickpea Salad

I had to laugh when I was putting in the title for this recipe.  The other day, I asked my husband to grab a can of chickpeas for me.  He got really confused, because all he could find in the cupboard was garbanzos.  So, if any of you don't already know, chickpeas and garbanzos are the same kind of bean!

Here is another recipe using one of my favorite, versatile ingredients - quinoa!  I wanted to make a spin on tabouli, using the ingredients I had around the house.  Serves 3-4.

1 cup quinoa
2 cups water

1 can garbanzos, drained
4 green onions, chopped
1 bunch cilantro, chopped
1 large tomato, seeded and chopped (or, if you don't have fresh tomatoes, I used about 1/2 cup of sundried tomatoes in olive oil with garlic and herbs)
Juice of 2 lemons
1 tsp garlic (omit if you're using the seasoned sundried tomatoes)
1 tablespoon olive oil (omit if you're using sundried tomatoes in oil)
1/2 english cucumber, chopped (and peeled, if you prefer)
Black pepper to taste
Sea salt to taste

Put water and quinoa in a large pot, and bring to a boil.  Cook for 13-15 minutes, until water is absorbed.  Let quinoa cool, and then add in all other ingredients.  Let chill in the fridge for a few hours and then serve.

Or, you're like me, I didn't have time to wait around for all the cooling and chilling.  I just added in all ingredients except the cucumber to the hot quinoa, mixed it up, and served into bowls topped with the cucumber.