Chick pea quinoa salad

I just love the blue-turquoise of this bowl! And, of course, the salad in it. This chick pea quinoa salad was inspired by a salad I ate years ago in Ontario on a road trip.

It’s vegan and gluten-free and technically grain-free, since quinoa is a member of the plant family (I only learned that this year!).

It’s also easy to prepare this salad, which is served cold – it really is low-maintenance! And it’s packed with protein, so it’s a solid contribution for potentially non-diet*-friendly potlucks.

Marisa-Baratta-chickpea-quinoa-salad

Ingredients

  • 1 cup of quinoa
  • 1 cup of chick peas (dried, soaked and cooked OR rinsed and drained from a BPA-free can)
  • 1 handful of dried cranberries
  • 1 lemon
  • 1 tbsp (or less) of maple syrup

Steps

  1. Cook the quinoa. There should be instructions on the bag, but normally it’s 2 parts water to 1 part quinoa.
  2. Drain the cooked quinoa and mix in a bowl with chick peas, cranberries, squeezed lemon and a dash of maple syrup.

Ready to serve!

*Please note that by diet, I am always referring to “the kinds of food a person eats.”

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