Summer heat invites cool dishes and salads. This quinoa salad is high in protein and loaded with fiber and veggies. Quinoa is very low on the glycemic index and it provides 8 grams of protein per serving. The garbanzo beans and the almonds provide a nice light crunch to the dish. Bon Appétit!
- 2 tablespoons grapeseed oil, divided
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 tablespoons mild curry powder
- One 15-ounce can chickpeas
- 2 cups organic vegetable stock
- 1 cup quinoa
- 1 tablespoon lemon juice
- 1 tablespoon chopped cilantro
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped almonds
- 3/4 cup diced green apple
- 1/2 cup chopped celery
- 1/2 cup diced red bell pepper
In a large saucepan over medium-high heat, heat 2 tablespoons of grapeseed oil. Stir in the onion, carrots, garlic, ginger and curry powder. Sauté for 3 or 4 minutes, stirring constantly, until the flavors are well incorporated and the onion just begins to soften. Stir in the chickpeas and let sit.
In another pot, bring the vegetable stock to a boil and add the quinoa. Cook for about 15 minutes.
Add the quinoa to the vegetables and mix thoroughly.
Meanwhile, in a small serving bowl, mix 2 tablespoons of olive oil, lemon juice and cilantro. Season with salt and pepper. Pour over the quinoa –vegetable mixture and stir gently.
Serve warm or cold. Enjoy!
** Note: You may need to add more dressing the next day as the quinoa has a tendency to absorb the dressing.