I am always on the look-out for a new way to make quinoa. I love it so much that I even have a separate category in my bookmarks for quinoa. I love how easy quinoa is to make, and how nutritious it is. So of course, when I saw this recipe from Cookin’ Canuck, inspiration struck again.
We have eaten this salad three times in the past three weeks. Once here at home, just for us, then once for a potluck at work, and then for our monthly celiac support group potluck meeting. It has gotten rave reviews from all!
Lemon Chickpea Quinoa Salad
Inspired by and adapted from Cookin’ Canuck
2 cups water
1 cup quinoa *
1 can chickpeas, drained and rinsed
1-1/2 cups tomato, chopped *
2 oz feta cheese, crumbled
1 avocado, diced *
5 Tbsp lemon juice
1/4 cup olive oil
1 tsp honey
1-1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
Cook quinoa in water according to directions. Cool. Combine with other salad ingredients, except the avocado. Whisk together dressing ingredients. Gently stir in dressing. Top with avocado.
* I buy Bob’s Red Mill quinoa from Costco in the large bags. It says that it has been rinsed already. Some quinoa will need to be rinsed to remove the saponin from the surface of the grains, check the box or bag.
* At this time of year I can usually find tasty cherry tomatoes.
* It is best to not mix in the avocado unless you know you will be eating it all since the avocado turns brown after a bit.
* I think this salad tastes best at room temperature.
This recipe is cross-posted over at Slightly Indulgent Tuesdays. Check it out for more inspiration!