I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch. I was pleased to find the recipe for this salad on The Cafe Sucre Farine because it was so chock full of legumes, vegetables and herbs. I’ve used half regular quinoa and half red quinoa for my salad…you can cook them together and they really taste the same….I just happen to like the color contrast. This is not only an excellent vegetarian main course, but also the perfect side dish for grilled or roasted meats and seafood.
PrintMediterranean Salad with Chickpeas, Black Beans, Quinoa and a Lemon-Cumin Vinaigrette
- Yield: serves 6-8
Ingredients
1 clove garlic (minced)
zest of one lemon
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
2 cups cooked quinoa ((follow package directions))
1 can black beans (drained and rinsed)
1 can chickpeas (drained and rinsed)
1/4 cup red onion (minced)
1 Medium red bell pepper (small dice)
1/2 cup fresh cilantro (chopped)
1/2 cup fresh parsley (chopped)
Instructions
Combine all of the vinaigrette ingredients (first 10 ingredients) in a small bowl and whisk well. Toss all salad ingredients ( next 7 ingredients) in a large bowl. Add about 1/2 cup of the vinaigrette to the salad bowl and toss well. Let sit at room temperature for 15 minutes before serving. Reserve any extra vinaigrette. Can be made ahead and refrigerated….let the salad warm up a bit at room temperature, toss and taste for seasonings before serving.
