
Quinoa appeared last week at school. It was about equal parts quinoa and feta so I didn't actually have any, but its appearance made me realize that I hadn't made anything with quinoa in quite some time. Shameful, Anna. So tonight's lemony, summery, fresh-tasting quinoa salad is part weather inspiration, part BCDS quinoa inspiration, part what was kicking around, asking to be used up. Since I was going for the fresh summery taste, the orange peppers and chickpeas are raw (raw = crunchy and delicious). It came together so quickly that I decided to save it for lunch tomorrow and made vegan tacos for dinner (inspired by Friday night's vegan tacos at AS 220). More on those later...
1 cup quinoa, rinsed
1 bullion cube (optional)
2 orange peppers
1 can chickpeas
1 bunch parsley (or basil)
1/2 cup pine nuts, toasted
Juice of one lemon
1/4 cup olive oil
1 clove garlic, minced
Salt

Bring the quinoa and 2 cups of water to a boil.
Throw in a glug of olive oil, the bullion cube, and a pinch of salt.
Cook the quinoa on low until it has absorbed all the liquid.
In the meantime, dice the peppers, chop the parsley, and toast the pine nuts.
In a small bowl combine the lemon juice, olive oil, and minced garlic. Whisk to combine and season with salt.
When the quinoa is cooked, toss everything together, including the dressing.
Happy spring!
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