For Father's Day this year we went to Gourmandise in American Fork. It's my second favorite French spot in Utah. (Eva's Bakery is my #1). My bacon and brie sandwich came with a quinoa salad on the side. It inspired me to create this recipe.
Quinoa Salad
Ingredients:
3 cups cooked quinoa
1 can chickpeas
1/2 c. diced cucumbers
1/2 c. shredded carrots
1/4 c. red pickled onions
1/2 c. crumbled feta cheese
Quinoa Salad Dressing:
1 Tbs. lime juice
Juice from the drained chickpeas
1 Tbs. tahini
1 Tbs. red wine vinegar
1/2 tsp. honey
1/2 c. olive oil
salt
pepper
Green goddess seasoning from Trader Joe's
Directions:
Cook the quinoa according to the package. I cook mine in
a rice cooker. Drain the chickpeas and save the liquid. Rinse the chickpeas and add to the quinoa. Add the remaining ingredients to the quinoa mixture.
For the salad dressing, I like to make mine with my Nutribullet because of the tahini and honey, but you might be able to just stir it with a whisk. Once it is all blended, pour on top of the salad and then toss to coat everything with its goodness.
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