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