Zesty Quinoa Crunch Bowl
Picture a canvas adorned with nutty quinoa, hearty chickpeas, crisp cucumber, and a melody of herbs, all drizzled with a zesty Lemon Dressing. It's a taste journey that dances on your palate, leaving you refreshed and satisfied.
Quinoa Magic
Begin with the magic of quinoa, cooked to perfection in a bath of rich chicken or vegetable stock. This tiny grain transforms into a canvas that absorbs the essence of every ingredient, creating a hearty base for our salad symphony.
Chickpea Crunch
Cue the chickpeas, joining the ensemble with their nutty flavor and satisfying crunch. Drained and rinsed, these little wonders add a protein-packed punch to our melody.
Freshness Unveiled
Enter the crisp cucumber, the humble red onion, and a duet of fresh herbs – parsley and mint. These vibrant notes bring a burst of color and a refreshing crunch, elevating our salad to a crescendo of freshness.
Pistachios for Pizzazz
What's a symphony without a touch of pizzazz? Roasted salted pistachios step onto the stage, adding a delightful crunch and a hint of indulgence to our composition.
Feta Harmony
Crumble in the feta cheese – a creamy counterpart that harmonizes with the other elements, lending a salty richness to our salad masterpiece.
Zesty Lemon Dressing
And now, the conductor of our symphony – the Zesty Lemon Dressing. Fresh lemon juice, extra virgin olive oil, honey (or maple syrup for a vegan twist), minced garlic, Dijon mustard, and a pinch of ground cumin unite to create a dressing that's both bright and robust, tying all the flavors together in perfect unison.
Salt and Pepper Finale
A sprinkle of salt and a grind of black pepper provide the final flourish, ensuring that each bite is perfectly seasoned and balanced.
Your Culinary Overture
As you toss these fresh, wholesome ingredients together, envision a culinary overture unfolding on your plate. The result? A Quinoa Chickpea Salad that's not just a meal; it's a celebration of flavors, textures, and the joy of eating well.
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1/2 small red onion, minced
- 1/2 packed cup fresh parsley, finely chopped
- 1/2 loosely-packed cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup (4 oz) crumbled feta cheese
- Salt and freshly ground black pepper, to taste
For the Lemon Dressing:
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Directions
- In a medium saucepan, bring the chicken or vegetable stock to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is cooked. Remove from heat and let it cool.
- In a large salad bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and crumbled feta cheese.
- In a separate small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, Dijon mustard, cumin, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the Lemon Quinoa Salad with Chickpeas, Cucumber, and Feta as a side dish or a light meal.
Author
Cody Landry
