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.
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)
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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