Thursday, July 5, 2012

Chickpea, kale and quinoa salad

From Farm Member Theresa Grisanti

1 cup of Quinoa
2 tbsp olive oil
1/4 cup olive oil
2 cup water
1 onion, chopped
2 garlic cloves, minced
2 bunches greens, chopped
1 can chickpeas
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp dill


Combine 2 cups of water and 1 cup of quinoa (Important:See Note Below) and bring to a boil. Cook for 15-20 minutes,until all the water has been absorbed.

Meanwhile,in a large sauté pan heat 2 tablespoons olive oil and sauté 1 chopped medium onion and 2 minced garlic cloves until translucent. Add 2 bunches of chopped dark green leafy vegetable and cook until wilted.

Combine the cooked quinoa,greens,1 can of chickpeas (drained and rinsed),1/2 cup of lemon juice,1/4 cup of olive oil,1/2 teaspoon of sea salt and 1/2 teaspoon of dill (I used fresh so I added three times the dry amount) until thoroughly incorporated. Serve warm or cold. Makes great leftovers.

Note: Quinoa is a super grain that can be found in any natural food store. It adds a nice nutty flavor to meals where you would normally serve rice. Quinoa is a complete protein and a great source of several B vitamins,making it a substitute for people wanting to reduce carbohydrates in their diet. When preparing quinoa be sure to rinse the quinoa with water and a fine mesh colander until the water runs clear. This removes a bitter dust that clings to the quinoa.

Yield:4-6 servings

Bon Apetit!

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