Quinoa and Chickpea Salad
During the recent hot spell, the temperature in our apartment was around 32*C, as we live over a garage in a building with metal siding. So we spent some time in the library, enjoying the air conditioning, where the cover recipe of a recent issue of Canadian Living caught our attention. “Let’s make that for supper,” Mara said. I actually had seen that issue when it was on newsstands, and had already bookmarked the recipe online. So we made it, with a few modifications.
(gluten-free, vegetarian, can easily be dairy-free)
(makes 4-6 servings)
1 cup quinoa, rinsed
2 cups fresh or frozen green beans, trimmed and chopped
1 can (540 mL) chickpeas, drained and rinsed
1 red pepper, diced
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese, optional
1/3 cup tomato sauce
3 tbsp white vinegar
3 tbsp olive oil
3 tbsp liquid honey
1/2 tsp dried Italian seasoning
freshly ground black pepper
In a medium saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with a fork and let cool. Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain again and place in a large bowl. Stir in cooled quinoa, chickpeas, red pepper, tomatoes, and feta cheese. Whisk together tomato sauce, vinegar, oil, honey, and Italian seasoning. Season with freshly ground pepper to taste. Pour over quinoa mixture and stir to coat.
The original recipe said this makes 4 servings, but it was far more than that. It was so good I ate the serving I took for lunch far earlier than lunch time the next day.
Do you have any good summer salad recipes?