Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
1 cup uncooked quinoa
1 can (420 g / 15.5 oz) chickpeas, drained
1 red capsicum / bell pepper, chopped
1/2 cucumber, diced
1/2 small red onion, finely chopped
1/3 cup fresh basil, chopped
1/4 cup sun-dried tomatoes, roughly chopped
150 g (3/4 cup) feta, crumbled (optional if DF)
1 cup uncooked quinoa
1 can (420 g / 15.5 oz) chickpeas, drained
1 red capsicum / bell pepper, chopped
1/2 cucumber, diced
1/2 small red onion, finely chopped
1/3 cup fresh basil, chopped
1/4 cup sun-dried tomatoes, roughly chopped
150 g (3/4 cup) feta, crumbled (optional if DF)
Dressing:
2 tbsp fresh squeezed lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp maple syrup or honey
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp cumin
1/3 cup olive oil
salt and pepper, to taste
This salad smells like and tastes like summer. It's dead winter in Aus and I'm bundled in my puffy and wool socks (there's an indoors draught). This salad transports the hot days to my soul.
It is a fun salad for all occasions: parties, pot lucks, picnics, BBQs, a middle-of-winter-pick-me-up, a middle-of-summer-it's-too-hot-to-cook, the world of this salad is your oyster, er, yeah.
The original recipe called for 1/2 cup pitted and chopped kalamata olives. This salad is fantastic without them, but if you like olives, they will be a wonderful addition. Swap fresh tomatoes for dried if you're feeling it. If you don't have/want [real] maple syrup, use honey or vice versa. Skip on the dairy altogether. It's also easy to swap out ingredients for similar ones. Really, the basil, vegetable base, and dressing really make this salad uniquely "summer".
So literally I have no idea why I keep writing and you keep reading... go! Add this to your menu and shopping list! You will have no regrets if you enjoy these foods.
Ingredients:
1 cup uncooked quinoa
1 can (420 g / 15.5 oz) chickpeas, drained
1 red capsicum / bell pepper, chopped
1/2 cucumber, diced
1/2 small red onion, finely chopped
1/3 cup fresh basil, chopped
1/4 cup sun-dried tomatoes, roughly chopped
150 g (3/4 cup) feta, crumbled (optional if DF)
1 can (420 g / 15.5 oz) chickpeas, drained
1 red capsicum / bell pepper, chopped
1/2 cucumber, diced
1/2 small red onion, finely chopped
1/3 cup fresh basil, chopped
1/4 cup sun-dried tomatoes, roughly chopped
150 g (3/4 cup) feta, crumbled (optional if DF)
Dressing:
2 tbsp fresh squeezed lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp maple syrup or honey
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp cumin
1/3 cup olive oil
salt and pepper, to taste
Directions:
1. Cook quinoa according to package directions. Drain and cool.2. Prepare and mix all the salad ingredients in a large bowl.
3. In a medium size jar, whisk together dressing ingredients and then toss into salad.
4. Store salad in the fridge until serving time, preferably overnight.
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