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
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)
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.
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.
Chef's note: If preferred, you can use cooked brown rice, millet, or couscous in place of the quinoa.
Ingredients
Directions
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
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)
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.
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.
Chef's note: If preferred, you can use cooked brown rice, millet, or couscous in place of the quinoa.
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.
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