When I was in nutrition school in 2010, we were asked to come up with a dish and teach the class how to make it. I came up with a quinoa chickpeas salad. Since then, this dish has been a staple in our home. It tastes amazing; it’s super healthy, and the colours of this dish make it attractive and fun to eat. If you would like to try something delicious and new, check out this recipe.
2 cups uncooked quinoa
1 cup dried chickpeas (soak overnight)
3/4 cup finely chopped sweet onion
2-4 garlic cloves finely chopped
1 med cucumber diced
1 cup Italian parsley finely chopped
2 cups cherry tomato cut into halves
1 med carrot grated
½ cup olive oil
In a large bowl, mix olive oil, lemon juice, salt and pepper to taste.
Add tomatoes, cucumbers, carrot, onions, garlic and parsley into the oil mixture and stir.
Add cooked chickpeas and quinoa. Make sure both are at room temperature.
Mix for three minutes and refrigerate for two hours or overnight for better taste.