Post by flanz on Jul 9, 2019 1:49:41 GMT
Lemon Quinoa Cilantro Chickpea Salad
adapted from the diva dish
1 cup dry quinoa
2 cups vegetable broth
15 oz can garbanzo beans (drained & rinsed)
1 cup cherry tomatoes, cut in half
2 avocados, diced
2 cups chopped spinach
1 bunch cilantro
1/4 cup sweet onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 teaspoons dijon mustard
2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon cumin
dash of salt and pepper
Bring the vegetable broth to a boil and add the quinoa. Bring back to a boil and cook for about 12 minutes, or until the quinoa has absorbed the liquid. Remove from heat and let stand for 15 minutes. In a food processor, add your spinach and cilantro. Process the greens until they are finely diced. Add the greens to a bowl, and set aside. Finely dice onion and garlic and add to the greens. Add chickpeas, stir until everything is well combined. When the quinoa is cooled, add it to the chickpea mixture. Whisk all the dressing ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving to set the flavors.
adapted from the diva dish
1 cup dry quinoa
2 cups vegetable broth
15 oz can garbanzo beans (drained & rinsed)
1 cup cherry tomatoes, cut in half
2 avocados, diced
2 cups chopped spinach
1 bunch cilantro
1/4 cup sweet onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 teaspoons dijon mustard
2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon cumin
dash of salt and pepper
Bring the vegetable broth to a boil and add the quinoa. Bring back to a boil and cook for about 12 minutes, or until the quinoa has absorbed the liquid. Remove from heat and let stand for 15 minutes. In a food processor, add your spinach and cilantro. Process the greens until they are finely diced. Add the greens to a bowl, and set aside. Finely dice onion and garlic and add to the greens. Add chickpeas, stir until everything is well combined. When the quinoa is cooled, add it to the chickpea mixture. Whisk all the dressing ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving to set the flavors.
