Veggie Quinoa Salad With Citrus-Basil Dressing

Full of protein--and delicious flavors!

I’m sure you’ve noticed but quinoa (pronounced keen-wah) is all the rage these days. This little protein-packed, gluten-free wonder is a big hit with health food nuts and regular Joes alike. Why? Because it’s so versatile. I’ve used it in everything from Pizza Bites to breakfast casseroles. Not only is it easy to make, it’s good for you too. And in my book, that’s a win-win.

I saw this recipe on Pinterest (of course!) and thought it sounded too yummy not to replicate. I put my own spin on it by omitting the corn, adding lime juice and pepper to the dressing, and using more basil than the original dish called for. I just love fresh basil. I couldn’t help myself.

Here’s what I came up with.

Veggie Quinoa Salad With Citrus-Basil Dressing
Serves 4

Ingredients:
1 cup quinoa, uncooked (I used the tri-color one from Trader Joes)
1 15-ounce can garbanzo beans, drained and rinsed
1 cup cherry or grape tomatoes, halved
1 cup bell pepper, chopped (I used orange)
1 cup green onion, sliced
2 tablespoons extra-virgin olive oil
1 lime, juiced
1 lemon, juiced
1 cup fresh basil
Freshly ground black pepper

Directions:
Cook quinoa according to package directions. Set aside to cool.

In a medium bowl, combine garbanzo beans, tomatoes, bell pepper, and green onion. Stir in quinoa once it has cooled to room temperature.

Place olive oil, lime and lemon juice, basil, and a dash of freshly ground black pepper in a food processor or blender and process until all the large basil leaves are chopped.

Pour dressing over veggies and quinoa and stir well to coat. Serve at room temperature or refrigerate for a minimum of 1 hour and serve cold.

Cooking Tip:
If you know you want to serve this salad cold, you can always make the quinoa ahead of time and refrigerate it until you are ready to use it.

Results:
As I’m sitting here typing up this blog post I seriously want to make this salad again. It’s so tangy, fresh, and delicious I can almost taste it now. (Can you tell I’m hungry?) This is one of my favorite dishes I’ve made recently. I love that it calls for fresh, healthy ingredients and that it only takes about 20 minutes to whip up (not including cooling time). I made this for lunch and ate the first round room temperature. It was great but I have to be honest, I preferred it cold for leftovers the next day. In fact, I liked it so much, I had it three days in a row. And that’s saying something because I get bored with food pretty quickly.

With all the protein from the quinoa and beans, this dish works as a standalone meal but it’s also a nice side for chicken, beef, fish…pretty much anything. Because quinoa is actually a seed, it’s gluten-free. You’ll note the absence of dairy and meat in this recipe so this salad is vegetarian and vegan, too.  And for those of you thinking, “This sounds too healthy to actually taste good.” I promise it is delicious.

So if you are in the mood for a little tangy, fresh, veggie-filled dish, give this one a try. You—and your taste buds—won’t be sorry.

Until next time,
Ryann

Cilantro-Lime Chickpea Salad

Fresh, tangy, and oh-so-tasty!

I don’t know what it is about cilantro but I’ve been obsessed with it lately. Its pungent, savory flavor is amazing—especially when combined with citrus—and I keep finding excuses to make recipes that call for this tasty herb.

Not everyone feels the same way. In fact, it’s quite a polarizing issue. People either love or hate cilantro...there doesn’t seem to be much in-between. My dad told me that cilantro actually tastes different to some people. Since he’s a rocket scientist (I’m not joking) I’ll defer to him on this one.

Anyhoo, when I ran across this salad that called for another of my favorites (chickpeas) along with fresh veggies all tossed in a yummy cilantro-lime vinaigrette, I knew I had to tweak it to make it my own.

I left out the corn and salt, decreased the amount of olive oil, added a little apple cider vinegar, and changed the portion of veggies a bit. Here’s what I came up with.

Cilantro-Lime Chickpea Salad
Serves 4

Ingredients:
I (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 medium cucumber, peeled and diced
1 cup cherry or grape tomatoes, halved
1 cup green bell pepper, diced
½ cup red onion, finely diced
1 tablespoon extra-virgin olive oil
2 tablespoons apple cider vinegar
2 limes, juiced (about 1 tablespoon lime juice)
2 garlic cloves
½-1 cup cilantro (I used 1 full cup)

Directions:
In a medium bowl combine chickpeas, cucumber, tomatoes, bell pepper, and red onion.

Place olive oil, vinegar, lime juice, garlic, and cilantro in a blender or food processor and pulse until smooth.

Pour cilantro-lime vinaigrette over chickpea/vegetable mixture and stir well to combine. Place in the refrigerator and chill for a minimum of 30 minutes. Stir well just prior to serving.

Results:
I was surprised at how tangy—almost spicy—this salad turned out. The combo of red onion, bell pepper, and garlic gave it quite the punch. The acidity of the lime juice and apple cider vinegar kicked it up a notch as well.

The hubs said he enjoyed it but would have liked a little feta cheese. I’m sure that cheese would be a delightful addition (and I’ll probably try it at some point) but I kind of like the way this vegan/healthy dish turned out. It’s one of those things that not only tastes great but is good for you too.

I was eating leftovers for lunch the day after I made this and my 16-month-old son surprised the heck out of me by eating the cucumbers covered in the spicy cilantro-lime vinaigrette. Granted he is the adventurous eater (my three-year-old daughter is MUCH pickier) but I was I was thrilled that he seemed to like this salad as much as his mommy.  

The only thing I might do differently next time is to use an orange or yellow bell pepper instead of a green one. And the only reason would be to add another pop of color. Our foods should be as colorful and diverse as we can make them—it helps ensure we ingest a wider range of nutrients, vitamins, and minerals.

Bottom line: If you love cilantro even half as much as I do, give this tasty salad a try.

Until next time,
Ryann