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Lemon Quinoa Cilantro Chickpea Salad

I finally have gotten on the Pinterest bandwagon, and let me just say, I’m hooked! Last week we were having friends over for dinner and I wanted to make something new and get away from the foods I always make.  I browsed through my cooking magazines and nothing was jumping out at me.  Then a lightbulb went off in my head and I thought, I should look on Pinterest!  This recipe for Lemon Quinoa Cilantro Chickpea Salad caught my attention.  I made it and took photos along the way so that I could share it with all of you. I have to say, it was incredibly tasty and I will definitely be making it again.  Plus, it is extremely healthy! If you make this, please let me know what you think. You can follow me on pinterest HERE.

{THE FINISHED PRODUCT PICTURED BELOW}

  • Ingredients:
  • 1/2 C. dry quinoa
  • 2 C. vegetable broth
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
  • 2 C. spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic

  • For the dressing:
  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper
1. Make the quinoa first. Soak the quinoa in a pot filled with the vegetable broth for 15 minutes. After that, turn on stove to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes – just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad. (Believe me, I let the quinoa burn to the bottom of my pot the first time and had to make it all over again!)
2.  In a food processor, add your spinach and cilantro. (I was feeling lazy and didn’t want to hassle with getting out my food processor and then having to hand wash it later, so I just chopped and minced with my chef’s knife.)

I just thought I would show you my new handy dandy onion pot.  Supposedly it helps onions stay fresh longer.  Stay tuned for another blog post letting you know whether it is a gimmick or not!

 

3. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

4. Make the dressing by whisking all the ingredients together. Pour over salad and mix until combined. Add in tomatoes and avocado and mix. Set in refrigerator for about 10-15 minutes before serving so the flavors set.


This is what it looked like when it was finished. It tasted as good as it looked! The only thing I would change next time would be to cut the amount of cilantro in half.  Cilantro is my favorite herb, but there was just too much of it and it overpowered the other flavors. Feel free to pin this on Pinterest for all of your followers to see!

5 Steps To Being Vegan - December 31, 2012 - 12:59 pm

[...] out an older blog post I did with my favorite vegan recipe – Lemon Cilantro Quinoa Chickpea Salad. (now I make it without the olive oil and it tastes just as [...]

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