Quinoa, Chickpea & "Vegetable-of-the-Day" Salad

Ingredients

 

1 cup quinoa seeds

1 1/2 cups cold water

Optional: 1/4 tsp salt

1-15 oz (425 g) can of chickpeas (garbanzo beans), drained

Assorted chopped, fresh vegetables, about 2 to 3 cups

Dressing:

3 tablespoons lemon juice, freshly squeezed

1 1/2 teaspoons sugar

1 1/2 teaspoons grainy mustard

1/3 cup extra virgin olive oil

 

Method

 

1. Soak and cook the quinoa according to the savvy vegetarian's method.

2. Combine the cooked quinoa and drained chickpeas in a large mixing bowl.

3. To the bowl add assorted chopped, fresh vegetables from the garden. (In this version I used only tomatoes and sweet peppers. Persian baby cucumbers are also a lovely addition.)

4. Prepare the dressing. Combine lemon juice, sugar & mustard in a bowl. Whisk to blend. Whisk in olive oil until emulsified.

5. Toss the salad with just enough of this dressing to lightly coat the ingredients. Refrigerate the unused portion of the dressing to use on your next salad.

6. Eat and enjoy.

 

Yield: about 6 servings.

 

Done