SERVES 4
1 cup cooked quinoa*
1 can chickpeas (or beans of choice)
½ cup purple onion, chopped
½ cup cucumber, cubed
½ cup celery, chopped
½ cup broccoli or cauliflower florets
1 clove garlic, minced
1 organice tomato chopped
2 tbsp. hemp oil
1 tbsp. olive oil
Juice of half organic lemon and/or 1 teaspoon of apple cider vinegar
2 tbsp. Bragg’s Soya Sauce
1 tbsp. fresh dill chopped
½ tbsp. fresh parsley chopped
Sea salt & pepper to taste
*Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for 15 minutes or so and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed. Cook quinoa as you would rice. Prepare quinoa and allow time to cool.
Tip: A rice cooker cooks it perfectly every time in about 15 minutes.
In another bowl, mix the chickpeas, onion, cucumber, celery and garlic and dressing ingredients into jar and shake to combine. Once quinoa is cool, add vegetables and dressing. Season with dill, parsley, sea salt & pepper. Mix, serve and enjoy.
All vegetables and dressing ingredients are optional. Feel free to add or change according to your taste.
For more information and recipes, check out www.quinoa.net
