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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Serves 4 as a lunch entree, and keeps really well in the fridge for 4-5 days! Red quinoa, aside from being a complete protein, is higher in B vitamins than white and is a good source of magnesium and zinc too. Ingredients:
1/2 cup red quinoa |
1 1/2 cups water |
19-oz can chickpeas, drained and rinsed |
1 english cucumber, diced |
3 plum tomatoes, diced |
3 tbsp brown flax seeds |
1 1/2 cups chopped fresh italian parsley |
1/4 cup chopped fresh cilantro |
2 cloves garlic, pressed or minced |
1/4 tsp paprika |
1/4 cup flax seed or olive oil |
2 tbsp lime juice |
1 tsp lime zest |
1 tsp sea salt |
freshly ground black pepper to taste |
Directions:
1. Rinse quinoa in a fine strainer until water runs clear (not soapy-looking).
2. Bring water to a boil, add salt to taste.
3. Add quinoa, reduce heat to medium-low.
4. Cover and cook 20 minutes.
5. Let stand off the heat, covered, for 10 minutes, then fluff with a fork and cool completely.
6. Combine chickpeas, cucumber, tomatoes, flax seeds and herbs in a large bowl. Add cooled quinoa and toss.
7. In a small glass or dish combine garlic, paprika, oil, lime juice, lime zest, salt and pepper.
8. Pour over the salad mixture and stir well to incorporate.
9. Cover and chill 30 minutes.
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