quinoa salad with black chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 6-8
Ingredients
  • Pink Himalayan salt
  • 1¼ teaspoons ground cumin
  • 1¼ teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 4 tablespoons of grapeseed oil, divided
  • 1½ cups red quinoa, rinsed
  • 2 cups of spring water
  • 2 cups of black chickpeas, cooked
  • 1 medium zucchini, diced
  • 1 cup of halved cherry tomatoes
  • 1 small red bell pepper, seeded and cut into small dice
  • ⅓ cup sliced scallions
  • ¼ cup fresh cilantro, chopped
  • ¼ cup of freshly squeezed orange juice
  • 1 tablespoon plus 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons fresh garlic, minced
  • 2 teaspoons agave
  • ¼ teaspoon gluten-free chili garlic paste
  • ½ cup toasted pine nuts
Instructions
  1. Combine 1 teaspoon of pink Himalayan salt, cumin, coriander and cinnamon in a small bowl.
  2. In a saucepan, heat 1 tablespoon of the grapeseed oil over medium-low heat. Add salt, spice mixture, stir well and cook for approximately 30 seconds. Add the quinoa, stir again and add 2 cups of spring water. Bring to a boil, reduce a low simmer, cover and cook until the quinoa has absorbed all the water and the germ has separated from the seed 20-22 minutes. You may have to cook for an additional 3-4 minutes if there is a little water left.
  3. Remove the pot from the heat and stir once. Place a folded paper towel over the quinoa and cover with the pot lid for 5 minutes. Uncover, discard the paper towel and transfer the quinoa to a large, shallow mixing bowl or a large baking sheet. Allow it to cool to room temperature, stir occasionally.
  4. Next, in a medium mixing bowl, combine the black chickpeas, zucchini, tomatoes, peppers, scallions, chopped cilantro, orange juice, the remaining 3 tablespoons of grapeseed oil, lime juice, garlic, agave, chili garlic paste, and ½ teaspoon of pink Himalayan salt. Stir well and let sit while the quinoa cools, stirring occasionally.
  5. Combine the black chickpeas salad with the cooled quinoa and mix thoroughly. Taste and season as necessary. The longer it sits the flavors with marry.
  6. Serve, garnished with pine nuts and add cilantro sprigs for the zest factor.
Notes
Adapted from Fine Cooking
Recipe by Taste of Yummy at https://www.tasteofyummy.com/quinoa-salad-black-chickpeas/