Chickpea Quinoa Salad ~ Meatless Tuesday?!?

Hey all!!! Happy October! Does it feel like fall in your area? This past week has really cooled off and it has been rainy as well. Not exactly perfect weather for the in-law’s visit but heck, we roll with it!  Despite the weather, we had a really nice visit to Skimmerhorn Winery in Creston, I’ll fill you in on that trip later on.  We also did a quick trip across the border for lunch and a good ‘ol American Wal-Mart run!  Nothing says “let’s treat the in-laws” than taking them to a store filled with more camo, amo, and rifles than our virgin Canadian eyes have ever seen.  However, it does have cheap groceries, which is what we go for 😉  All in all, these extra days off have been really nice and it will be sad to say goodbye at the end of the week 🙁

OK onto the recipe…I’m sorry I missed Meatless Monday yesterday; I’ll make it up to you with a super yummy quinoa salad 🙂  It’s a combination of a couple salads I’ve made before.  I brought this to a baby shower last week and the ladies seemed to really like it and made it again for dinner the other night with some BBQ beer-butt chicken – YUM. Bonus…it tastes even better the next day after the flavours have had time to get to know each other – how you doin?!
quinoa saladMakes 10 cups

1.5 cup dry quinoa, rinsed – I used a tri-colour quinoa
15 oz can chickpeas – or make your own!
1/2 cup chopped peppers – red, green, yellow, orange, whatever!
1/2 cup chopped cucumber
3 green onions, chopped
1 cup of corn – canned , frozen or fresh

4-6 Tbsp fresh squeezed lime juice (about 2 limes worth)
1/4 cup olive oil
2 Tbsp organic cane sugar or sweetener of your choice
1/4 cup chopped fresh cilantro
1 clove of garlic, minced
1 small shallot, diced
S&P to taste

In a medium saucepan, bring 3 cups of water to a boil.  Add the rinsed quinoa and cook for 15-20 minutes until all the liquid is absorbed.  Remove from heat and let cool.

In a large bowl, add the chickpeas, peppers, cucumber, onions and corn, stir to combine.  Once the quinoa has cooled, add to the mixture.  In a separate bowl, prepare the dressing by whisking all the ingredients together.  Pour this over the chickpea quinoa mixture, stir well to combine and refrigerate for at least 2 hours or overnight.

This works great as a side dish or double the serving size for a filling and nutritious meal!

Nutritional Info for 1/2 cup

114 Calories, 15g Carbs, 6g Fat, 5g Protein, 44mg Sodium, 3g Sugar

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