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Zesty quinoa chickpea salad

Quinoa is a tasty, nutty grain (technically a seed) that is full of fibre and protein. Here we can buy it at the supermarket but you can also try your local organic, health, or bulk food market. Sean & I cook it when we want something hearty yet healthy; it's more expensive than rice or couscous but so much more satisfying. I first learned about it from Gluten Free girl

This recipe is an adaptation of Real Simple Magazine's Minty Chickpea Salad with Couscous


1/2 cup quinoa, uncooked (about 1 cup cooked)

1 can chickpeas, drained and rinsed

2 teaspoons grated lemon or orange zest

2 tablespoons extra-virgin olive oil

A large handful of ripe tomatoes, cut into wedges: I like to use halved or quartered cherry tomatoes

1/2 small sweet onion, such as a white onion but red is good too - thinly sliced

1/4 cup fresh mint or basil, rolled into a chiffonade and sliced

Salt and pepper to taste

Lemon or orange juice to taste


  1. Cook the quinoa according to the instructions. Set aside to cool in a large bowl while you prepare the other ingredients. 
  2. Mix together the quinoa, chickpeas, tomatoes, onions, herbs, and olive oil. 
  3. Season with salt & pepper, and squeeze in some lemon or orange juice to taste. 

This version has cilantro and actually doesn't have quinoa, but you get the idea...


  • Instead of quinoa, use couscous or bulgar wheat. Or skip it all together. 
  • Instead of mint or basil, use fresh thyme. Fresh herbs in this are awesome!
  • Use yellow and orange tomatoes for more fun colours. 
  • Toss in some nuts (almonds, pine nuts, walnuts).



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