• Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources
  d

Lebanese Quinoa + Chickpea Salad

3/8/2012

1 Comment

 

Submitted by Jen
Ingredients:
1 cup quinoa
Juice 2 lemons
7 tablespoons extra virgin olive oil
Salt, to taste
1 can chickpeas, drained
3 large handfuls fresh parsley, chopped
1 tablespoon dried mint.

Directions:
  1. Cook the quinoa according to the directions on the package.
  2. Transfer the cooked quinoa into a large bowl.  Add the chickpeas and parsley.
  3. To make the dressing, whisk together the lemon juice, olive oil, salt and mint in a bowl.  Taste, and adjust the seasoning.
  4. Add the dressing to the salad and mix thoroughly.  Give the salad a taste.  You will almost always have to readjust the seasoning - I usually add more lemon juice and/or salt at this point.
  5. Serve chilled.

Serves 6

Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden.
1 Comment
Jen M link
3/20/2012 10:20:52 pm

Come to think of it, this never actually serves 6. I usually make a double batch and only get 4 servings out of it. I might have a consumption problem...

Reply



Leave a Reply.

    RSS Feed

    Archives

    June 2013
    August 2012
    June 2012
    May 2012
    March 2012

    Categories

    All
    Arugula
    Beets
    Broccoli
    Bulgur
    Chickpeas
    Lemon
    Parsley
    Pickling
    Potatoes
    Radish
    Radish Greens
    Vegan
    Vegetarian

Powered by Create your own unique website with customizable templates.
  • Home
  • Join the Farm
  • Pictures
  • Contact Us
  • Facebook
  • For Members
    • Newsletters
    • Garden Tips
    • Recipes
    • Resources