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Thursday, June 6, 2013

Middle Eastern Quinoa, Chickpea and Roasted Veggie Salad


This makes a great hot weather meal because you serve it just warm or at room temperature.  Hearty enough to make on it's own, or it can be a side dish.  This recipe makes a lot so it's perfect to serve at a gathering.

Salad

1.5 cups quinoa

2 bell peppers (red, yellow or orange), cut into pieces
4 small zucchini, cut into bite sized pieces
Red onion, thinly cut
2 cloves garlic, minced
1/4 tsp sumac
1/4 cup red wine vinegar

1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

Dressing

1 cup plain yogurt (dairy or non-dairy)
Juice of 1 lemon
2 tbls cider vinegar
2 tbls honey or other sweetener
1 tbls Za'atar spice blend
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp sea salt

Toss veggies with vinegar and seasonings.  Place on foil or parchment lined baking sheet(s) and roast at 350F for 35-40 minutes. 

Cook quinoa according to package instructions and set aside.

Whisk together yogurt with all other dressing ingredients.  Combine quinoa, chickpeas and veggies in a large bowl.  Toss with dressing.  Serve warm or at room temperature.  Keep refrigerated for up to 5 days.

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