5 minutes Prep Time

20 minutes Cook Time

Serves:  

Description:

Ingredients:
  1. 2 cups water 1 cup uncooked quinoa
  2. 1/2 medium English cucumber, diced (1 cup)
  3. 1 medium bell pepper, chopped (1 cup)
  4. 1 baby bok choy, chopped (2 cups)
  5. 1 cup additional grated or chopped veggies like carrots or broccoli stems,
  6. optional 1/2 cup (65 grams) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds
  7. 1/4 cup (35 grams) dried fruit, blueberries or cranberries
  8. 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, basil, dill or mint
  9. 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas


FOR THE DRESSING
  1. 1/4 cup (60 ml) extra-virgin olive oil
  2. 1/4 cup (60 ml) apple cider vinegar
  3. 1 teaspoon Dijon mustard
  4. 1/2 teaspoon honey or maple syrup
  5. 1/2 teaspoon fine sea salt, plus more to taste
  6. 1/4 teaspoon fresh ground black pepper
  7. Juice from 2 to 3 lemon wedges, optional
Method:

Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.” Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.

In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavour, spritz the juice from a few lemon wedges over the salad. Serve.


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