Quinoa and Chickpea Salad with Lime and Cilantro
There is a saying that goes, if you build it, they will come. I think my philosophy with my children and healthy eating is that – If you cook it, they will learn. Quinoa is something I have thrown in hear and there without much preamble or planning. Then last week, with the mercury soaring, I decided to fix a salad meshing quinoa, with the other favorite ingredient in this household, chickpeas. The result something that has gotten my daughter all excited about Quinoa, she carefully looked at the package and said – Qui-no-a, I gently corrected her, just like I had been corrected many years ago, to say Keenwah, her brother decided to matter of factly tell me, yes, I know that is how you say it. The little one is just such a flosser.
Despite the craziness of the weather, I do not really have cucumbers in the garden, there are small and tender little green tomatoes showing up. But, hopefully next month I will be all ready with these from our garden, and I will have a hit and comforting recipe to put it all together. What more can I ask for? Well, actually I could ask for a successful finish to this weekend, there is way too much happening, that to following a rather frentic week at work.
So, here is to a recipe that is simple, comforting and nutritious all at once.
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Quinoa and Chickpea Salad with Lime and Cilantro
Prep Time: 30 minutes
Total Time:
Yield: Serves 4 to 6
A simple fresh tasting salad that makes a great one-dish meal.
Ingredients
1 cup cooked chickpeas (preferably, homecooked with no salt)1 cup (about 1 large seedless english cucumber), diced cucumber
1 red onion, finely diced
1 medium sized tomato, diced (about 3/4 cup)
1/3 cup minced, fresh cilantro
2 tablespoons minced fresh mint
3/4 cup cooked quinoa
Salt to taste
1/2 teaspoon red cayenne pepper
3 tablespoons extra-virgin olive oil
11/2 fresh limes
Instructions
Place the chickpeas in the mixing bowl.Mix in the cucumber, red onion and tomato and stir well.
Add in the cilantro and mint and stir in the quinoa.
In a separate mixing bowl, add in the salt, red cayenne pepper, extra-virgin olive oil.
Squeeze in the lime juice and mix well.
Pour the dressing onto the salad and let the salad rest for 15 minutes before serving.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/06/quinoa-and-chickpea-salad-with-lime-and-cilantro.html
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