Recipe by duonyte
This is a "flexitarian" recipe - meaning, it's readily adaptable to a vegetarian/non-vegetarian version - a boon for those who have to deal with both in a household. While this recipe is vegetarian, the author, Dawn Jackson Blatner, says 4 ozs of cooked salmon or tuna can be used instead of the chickpeas. Check your quinoa package for prep information - usually quinoa needs to be washed to get rid of a bitter coating, although it sometimes comes pre-washed.
Top Review by charliegirl928
I changed a lot of stuff about this recipe to suit what I had in my kitchen/my taste: I used chopped bamboo shoots instead of chickpeas, omitted the lemon zest, used onion powder instead of green onions, used chopped finely chopped dried mango instead of cranberries. The dressing I think turned out a bit too lemon flavored and tangy so I added honey and more yogurt to dilute it a bit. All in all, it was a good, flavorful salad and I would definitely make it again just the way I did!
- 2 cups water
- 1 cup quinoa, well-rinsed and drained
- 2 teaspoons curry powder or 2 teaspoons garam masala
- 8 green onions, chopped
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 cups shredded carrots
- 1⁄2 cup dried cranberries
- 1 cup plain nonfat yogurt
- 1⁄2 cup chopped cilantro
- 3 teaspoons lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon hot chili sauce (or to taste)
- 1⁄4 teaspoon ground cumin
Directions See How It's Made
- In a small bowl, mix together all the dressing ingredients. Refrigerate.
- Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
- Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
- When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
- Serve drizzled with the dressing.