Favorite Quinoa Salad

 

1 cup uncooked quinoa

2 cups water

1 can (15 ounces) chickpeas, rinsed

1 medium cucumber, chopped

1 medium red bell pepper, chopped

¾ cup chopped red onion

¼ cup olive oil

¼ cup lemon juice

1 Tbsp. red wine vinegar

2 cloves garlic, pressed or minced

½ tsp. fine sea salt

Freshly ground black pepper

 

Cook quinoa in 2 cups water.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

This recipe can be found here.

Chickpea Mediterranean Couscous

 

1 zucchini

8 oz heirloom grape tomatoes

¼ oz fresh thyme

4 scallions or green onions

4 cloves garlic

1 lemon

1 (3.4 oz) can chickpeas, drained and rinsed

2 tsp. smoked paprika

1 Tbsp. butter

1½ cup Israeli Couscous

1½ cups veggie stock

1 cup Feta cheese

 

Wash and dry all produce.  Put oven racks on the middle and upper portions of the oven and preheat to 425°.

 Trim zucchini, then cut into ½ in cubes.  Halve tomatoes.  Strip thyme leaves from stems.  Trim, then thinly slice scallions, keeping greens and whites separate.  Mince garlic.  Half lemon.

Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil.  Season with salt and pepper.  Roast in the oven on the middle rack until tender (about 20 minutes) tossing halfway through.

 Toss chickpeas, paprika, a drizzle of olive oil, salt, and pepper, and place on another baking sheet.  Roast on the upper rack until crisp (about 20 minutes) tossing halfway through.

 Heat butter, garlic, and scallion whites in a medium pot over medium-high heat.  Once the butter is melted and the garlic is fragrant, add couscous and remaining thyme leaves.  Toss to coat.  Season with salt and pepper.  Cook, tossing until couscous is lightly toasted (about 2 -3 minutes.)

Stir in veggie stock and bring to a boil.  Reduce to a simmer and cook until couscous is al dente (10 -12 minutes.)

Add half the veggies, half the feta, and a squeeze of lemon to the pot and toss to combine.  Season with salt and pepper.

 Divide the couscous between plates, and top with chickpeas and remaining veggies.  Sprinkle with scallion greens and the remaining feta.

This recipe can be found here.

Greek Quinoa Salad

1¼ cups quinoa, rinsed
Kosher salt
1 15 -ounce can chickpeas, drained and rinsed
½ seedless cucumber, chopped
3 large plum tomatoes, chopped
½ red onion, thinly sliced
3 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped fresh oregano, plus more for topping
Freshly ground pepper
¼ cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
¼ cup halved pitted kalamata olives

Bring 1¾ cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.

Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.

Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.

Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.