The summer heat is finally settling in (we’ve had some cold spells here in Michigan), farmer’s markets are in full swing, and…well, citrus goes with everything.
That was my sad attempt at casual poetry. Thank you, thank you, I’m here till Thursday.
I posted this recipe last year, after sharing it at a progressive dinner (where I was asked for the recipe 6 times in 20 minutes)…so it bears repeating.
Don’t be intimidated by its extensive list of ingredients. It’s delectable and complex {in flavor, not assembly) and power-packed with healthy ingredients! Stuff it in half an acorn squash and you’ve got the perfect meatless meal.
Lemon Cilantro Chickpea Quinoa Salad
Ingredients:
- * 1/2 cup of dry quinoa
- * 2 cups of vegetable broth
- * 1 can chickpeas/garbanzo beans (drained and rinsed)
- * 1 cup of cherry tomatoes, cut in half
- * 2 avocados, diced
- * 2 cups of spinach
- * 1 bunch cilantro
- * 1/4 onion, finely chopped
- *2 small cloves garlic, minced
- For the dressing:
- * Juice of 2 lemons
- * zest of 1 lemon
- * 2 tsp. dijon mustard
- * 2 tsp. olive oil
- * 1 tsp. agave nectar
- * 1/2 tsp. cumin
- * dash of salt and pepper
Directions:
- *Make your quinoa first. Soak the quinoa, in the veggie broth, in a medium pot for about 15 minutes. Then turn the heat onto medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes, just until the liquid absorbs. You don’t want it to dry out, so when there is just a little amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad (or pop it in the fridge to cool it a little faster).
- *Wash/rinse your spinach and cilantro {I threw in a little parsley for good measure}, and dry it, either in a salad spinner, or by lightly twisting and bouncing between a clean, dry dish towel. In a food processor, chop your spinach and cilantro by pulsing it several times {or finely chop them by hand}.
- *Add the greens to a large bowl, and set aside. Next, finely dice/chop your onion and garlic and add to the greens mixture. Then add your chickpeas and stir until everything is combined and evenly coated. If the quinoa is cooled, add it to the chickpea spinach mixture.
- *Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado stir carefully.
- *Pop it in fridge for at least 10-15 minutes before serving to chill and meld all the glorious flavors.
Recipe from The Diva Dish
