Prep 10 mins
Cook 15 mins
Full of protein and complex carbs and low in fat, just the thing for a warrior going into battle, or an average American returning from cooporate combat and looking for something quick and easy for dinner. Got this fromt the Chew cookbook, by Daphne Oz. Right up my alley!
- 44.37 ml extra virgin olive oil
- 1 lemon, juice of
- 2.46 ml maple syrup (or agave syrup or honey)
- 4.92 ml whole grain mustard
- 473.18 ml cooked quinoa (cooked to pkg. directions)
- 177.44 ml cooked chickpeas, drained and rinsed
- 59.14 ml dried cranberries
- 59.14 ml scallion, thinly sliced
- For the dressing, combine oil, lemon juice, maple syrup and mustard. Season with salt and pepper to taste. Stir well.
- Combine all remaining ingredients in a bowl, and toss with the dressing.
I made this salad for my family yesterday and they absolutely loved it. I like it so much, I ate a serving for breakfast this morning. Yum! I made one small change to the recipe by adding about 1/4 cup chopped pecans to add texture. The recipe was great as is....I just love pecans so I added them. Thanks Daphne!!!
Wow, my first time to try quinoa and this salad was really delicious. I've always wanted to try quinoa and I'm not sure why I was intimidated -- it's as easy as cooking brown rice. Love the combination of the scallions and cranberries and of course, the chick peas. I did double the dressing as the quinoa absorbs it, but that's just my preference. Will definitely make this again. Made for PRMR, January, 2013.