Wednesday, August 01, 2012

Lemon Quinoa Chickpea Salad

I have come to realize that many of my recipes come to be from not having the proper ingredients.  In this particular case, I actually did have the ingredients, however, my avocado was hard as a rock and not ready to eat. The recipe I was planning on following used 2 avocados, so I substituted with many other ingredients, making this salad really filling. At work, it seems everyone (myself included) has been snacking constantly..and not on healthy snacks. Its funny how being very busy or not at all busy both tend to lead to snacking, in the former case out of stress and in the latter out of boredom. Having a lunch that fills you up and leaves you satisfied really helps.

-1/2 cup quinoa
- chicken broth
- broccoli
- coriander
- 1/2 can chick peas (rinsed and drained)
- goat cheese
- raisins
- green or red onion
-strawberries for garnish

- juice from 1 lemon
- 2 tsp dijon mustard
- 2 tsp olive oil
- 1 tsp agave nectar or honey
-1/2 tsp cumin
- salt and pepper

Prepare the quinoa, by putting it in a saucepan with 2 cups of chicken broth. let soak 15 minutes, if time permits and then bring to a boil. Reduce and let simmer about 20 minutes until the water is aborbed but before quinoa starts sticking to the bottom of the pot. Add all the ingredients and the dressing. Chill before serving.

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