Quinoa Chickpea Salad - Love this. Super refreshing and filling
1 Serving
Ingredients:
1 cup cooked quinoa
8 halved cherry tomatoes or 3 medium tomatoes, chopped
1-2 chopped persian cucumbers
half a cup garbanzos
six mint leaves sliced thin into small ribbons
juice from 1/4 of a lime
2-3 teaspoons of the liquid from the garbanzos
salt an pepper to taste
Instructions:
Mix all veggies with 1 c of quinoa
Add garbanzos
Toss with mint, lime and garbanzo liquid (aquafaba)
Add salt and pepper to taste
Avo-Pommy Quinoa
Serves 8-10
Ingredients:
3 c well rinsed quinoa
5 1/4 c water to make the quinoa
About 1 c pomegranate seeds
4 c garbanzos
1/2 c chopped parsley
1 c pan toasted pumpkin seeds which I toasted in a pan and as soon as I took them out of the pan, I doused them in a couple tablespoons of in Bragg Amino acids and let it quickly dry on them since they were hot
2 avocados
3 ears roasted sweet corn
Instructions:
Prepare the quinoa early so it can be chilled when you arrange it. I never use 2:1 on quinoas because it makes it too mushy. Go less water, and watch it carefully. You have to stir it more but it comes out so much better.
Take all of the ingredients and layer across quinoa
I made a dressing by whisking some fresh squeezed lemon juice, tiny bit of olive oil (not necessary if you are oil free), a tiny bit of white wine vinegar, dijon mustard, and some organic stevia drops. I have no idea how much of each, but it was mostly lemon and very little vinegar.
I then added some really good flake salt and fresh ground pepper.
1 Serving
Ingredients:
1 cup cooked quinoa
8 halved cherry tomatoes or 3 medium tomatoes, chopped
1-2 chopped persian cucumbers
half a cup garbanzos
six mint leaves sliced thin into small ribbons
juice from 1/4 of a lime
2-3 teaspoons of the liquid from the garbanzos
salt an pepper to taste
Instructions:
Mix all veggies with 1 c of quinoa
Add garbanzos
Toss with mint, lime and garbanzo liquid (aquafaba)
Add salt and pepper to taste
Avo-Pommy Quinoa
Serves 8-10
Ingredients:
3 c well rinsed quinoa
5 1/4 c water to make the quinoa
About 1 c pomegranate seeds
4 c garbanzos
1/2 c chopped parsley
1 c pan toasted pumpkin seeds which I toasted in a pan and as soon as I took them out of the pan, I doused them in a couple tablespoons of in Bragg Amino acids and let it quickly dry on them since they were hot
2 avocados
3 ears roasted sweet corn
Instructions:
Prepare the quinoa early so it can be chilled when you arrange it. I never use 2:1 on quinoas because it makes it too mushy. Go less water, and watch it carefully. You have to stir it more but it comes out so much better.
Take all of the ingredients and layer across quinoa
I made a dressing by whisking some fresh squeezed lemon juice, tiny bit of olive oil (not necessary if you are oil free), a tiny bit of white wine vinegar, dijon mustard, and some organic stevia drops. I have no idea how much of each, but it was mostly lemon and very little vinegar.
I then added some really good flake salt and fresh ground pepper.