J. and I enjoyed this salad last night, alongside Slow Cooker Vegetarian Lentil Soup and grilled asparagus. It’s a nice, grain-based salad with more protein than you might expect to get in a vegetarian dish, thanks to the chickpeas and quinoa.
A. saw the quinoa cooling on the stove before I mixed it into the rest of the ingredients, and was eager to taste it. He loved it, and wound up with those cute little quinoa tails all over his lips. He had a full bowl of it, plain, exclaiming the whole time how delicious it was. G. felt compelled to ask for a taste too, but he did not care for the flavor.
I’ve always been lukewarm about liking quinoa, but I find that lemon is the key ingredient in a quinoa dish for me: it breaks up some of the grassy flavor and allows me to think of it more as a grain than as something a sheep would like to graze.
Quinoa, Chickpea, & Carrot Salad
Adapted from Bulgur Chickpea Salad
1 c. quinoa, rinsed
2 c. water
4 green onions, minced
1 15-oz. can chickpeas, drained
1 c. parsley, chopped
1 c. carrots, peeled and grated
2 Tbsp. olive oil
salt & pepper to taste
Combine quinoa and water in a small pot, and bring to a boil. Lower the heat, and simmer for 10-15 minutes, covered, until all the water is absorbed. Remove from the heat and set aside, uncovered, to cool.
In a medium bowl, combine green onions, chickpeas, parsley, and carrots. Toss with olive oil and the juice of 1 lemon. Then, toss in the cooled quinoa (still warm is OK, just not HOT), and season with salt and pepper. Serve room temperature or cold.