Carrot Salad With Red Quinoa And Chickpeas Recipes
QUICK AND EASY CARROT AND CHICKPEA SALAD
Steps:
- Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g
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- Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
- While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
- Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
- Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
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- Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer. Cook the quinoa, covered, for 15-17 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let the quinoa stand covered for 3-5 minutes. Then fluff with a fork and set aside to cool.
- Using a vegetable peeled, shave the carrots into long ribbons. Add the carrot ribbons to the cooled quinoa long with the chickpeas, cashews, currants and parsley. Toss gently. Then drizzle with some of the dressing (you may not use it all, depending on your taste preferences) and toss until evenly coated.
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