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ABOUT THE RECIPE:

When I have fresh herbs on hand, I love to serve a main dish that showcases their vibrant color and fragrant flavors. Basil and parsley, combined with cooked quinoa, chickpeas, and a lively lemon-based dressing, makes for a protein rich, nutritious, and satisfying salad.

Makes 4 servings

2

QUINOA SALAD
2½ cups cooked quinoa, well-chilled (see note)
1½ cups diced fresh tomatoes
1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
½ cup minced fresh parsley
3 tablespoons minced fresh basil (or 1 teaspoon dried basil or Italian seasoning blend)
1 medium sweet onion, diced
Salt, to taste

LEMONY DRESSING
4 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
¼ teaspoon salt
Freshly ground pepper, to taste
Dash cayenne pepper (optional)

3

Put all of the Quinoa Salad ingredients into a large bowl and gently toss using a large spoon, to combine.

Put all of the Lemony Dressing ingredients into a small bowl and briskly whisk to emulsify.

4

Pour the dressing over the salad and gently stir to combine. Season with more salt and pepper, to taste, if desired. Cover and refrigerate for 2 to 4 hours, to allow the flavors to develop. Serve cold.

5

Chef's note: If preferred, you can use cooked brown rice, millet, or couscous in place of the quinoa.

Ingredients

Directions

1

ABOUT THE RECIPE:

When I have fresh herbs on hand, I love to serve a main dish that showcases their vibrant color and fragrant flavors. Basil and parsley, combined with cooked quinoa, chickpeas, and a lively lemon-based dressing, makes for a protein rich, nutritious, and satisfying salad.

Makes 4 servings

2

QUINOA SALAD
2½ cups cooked quinoa, well-chilled (see note)
1½ cups diced fresh tomatoes
1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
½ cup minced fresh parsley
3 tablespoons minced fresh basil (or 1 teaspoon dried basil or Italian seasoning blend)
1 medium sweet onion, diced
Salt, to taste

LEMONY DRESSING
4 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
¼ teaspoon salt
Freshly ground pepper, to taste
Dash cayenne pepper (optional)

3

Put all of the Quinoa Salad ingredients into a large bowl and gently toss using a large spoon, to combine.

Put all of the Lemony Dressing ingredients into a small bowl and briskly whisk to emulsify.

4

Pour the dressing over the salad and gently stir to combine. Season with more salt and pepper, to taste, if desired. Cover and refrigerate for 2 to 4 hours, to allow the flavors to develop. Serve cold.

5

Chef's note: If preferred, you can use cooked brown rice, millet, or couscous in place of the quinoa.

Lemony Quinoa Salad with Fresh Herbs

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book HERE.

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