I can’t even count the number of times I have given out this fantastic recipe! As you can see, it’s full of nothing but tasty goodness. With so much fiber and protein, you’ll be full for hours!
Many people have never tried quinoa before and there are so many reasons why this hearty whole grain should be making its way into our diets. Quinoa is very high in protein, in fact, it is higher in protein than any other grain! If that isn’t reason enough to eat quinoa, it is also high in healthy fats and lower in carbohydrate than most other grains. Quinoa grains are bead shaped, tiny and ivory, and red or black coloured with a delicate, bland flavour. It is prepared like rice and quinoa flour is used in baking. It expands to 4 times its volume when cooked and is used as a cereal, in stuffings, pilaffs and salads. And if that’s not enough of a reason to go out a buy some, quinoa only takes 15 minutes to cook and will not stick to the bottom of the pot (like rice sometimes does).
I usually fill 2 or 3 containers full of this salad and take it for lunches for 2 or 3 days. This recipe makes 4-6 servings, depending on whether or not you use it as a main course or a side dish. Why not bring this to your Christmas parties instead of those frozen meatballs or that 7 layer dip? I guarantee it’ll be a hit and that you’ll be invited back next year =).
Quinoa, Chickpea and Roasted Yam Salad
Source: slightly modified from Whitewater Cooks by Shelley Adams
- 3 tbsp white balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, crushed (optional)
- 1/2 tsp pepper
- 1/4 cup olive oil
- 1/2 cup uncooked quinoa
- 1-1/2 cup yams, peeled and cut into 1/2 inch cubes
- 1 tbsp olive oil
- 1/8 tsp pepper, cracked
- 1 (19 oz) can chickpeas, rinsed and drained
- 2 carrots, peeled and grated
- 1 red pepper, diced
- 1/2 cup sunflower seeds, toasted
- 2 cups spinach, chopped coarsely
- 1/2 cup parsley, chopped
- 1/2 cup feta cheese, crumbled
- Preheat oven to 350 F. Toss yams in olive oil, salt and pepper and spread evenly on a baking sheet. Bake for 20 minutes, or until tender.
- Place quinoa and 1 cup cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat, cover, and simmer for 15 minutes. Tun heat off, remove lid and let cool.
- Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and yams in a large bowl.
- Whisk together all dressing ingredients and pour over salad ingredients. Toss gently until well mixed.
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