The carb-avoiders in my household have been gobbling up this quinoa salad. Even though it is full of protein and fiber and other healthy stuff, it’s pretty tasty. Makes 6-8 main-dish servings or a dozen side salads.
½ c red or golden quinoa
1 c vegetable stock or water
¾ c cooked chickpeas (from 1/3 c dried)
½ medium red onion, finely chopped
2 stalks celery, chopped, about ¾ c
1 medium tomato, seeded and chopped
A few leaves kale or other dark green, finely chopped (about ¾ c after chopping)
3 T olive oil
1 T lemon juice
1 T champagne vinegar
¾ t Kosher salt
¼ t ground black pepper
Method: Wash the quinoa in a fine strainer under running water, working the seeds with your hands to be sure all are exposed to the water and any bitter coating is removed. Add rinsed quinoa to vegetable stock and bring to boil; simmer 15-20 minutes until all stock has been absorbed and quinoa is soft and fluffy. Transfer to a serving bowl and mix with other ingredients. Allow flavors to meld an hour before serving if possible. Will keep for several days in the refrigerator.