I’ve been trying to take more care when it comes to putting food on our plates because, well, we’re getting older and it’s time to start thinking about preserving our health (and it’s almost swimsuit season in Florida… gasp!). Instead of dishes that are meat-heavy, I’ve been focusing on fish and fresh fruits and veggies. I found a recipe on Pinterest that used quinoa and because I had never cooked with it before, I thought it would be fun to try something new. I used the original recipe to get the quinoa/vegetable broth measurements and also the dijon sauce, and changed everything else. The original recipe called for tomatoes and olives, but B doesn’t like either. I love them…
You guys, even without tomatoes and olives this recipe is yummy and healthy. It won’t disappoint!
What you’ll need:
2 cups low sodium vegetable broth
1 cup dry quinoa
1 can chick peas
1 cup cucumbers, diced
1/3 cup shredded carrots
1/4 cup red onions, diced
2 handfuls baby arugula, chopped
1/3 cup crumbled feta cheese
fresh basil for top of salad
5 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
salt and pepper to taste
1. Bring the vegetable broth and quinoa to a boil on the stove. Stir, reduce heat and simmer covered until all broth has been evaporated — about 20-25 minutes. Set aside and allow fluffed quinoa to cool in a big glass bowl.
2. Throw chick peas into a pan and heat/soften on top of stove.
3. Mix red wine vinegar, olive oil, dijon mustard and salt and pepper. Set aside.
4. Chop cucumber, carrots, onions and baby arugula and set aside. Mix in feta cheese.
5. Strain and rinse chick peas and add to vegetables.
6. Add veggies mix and dijon dressing to bowl of quinoa. Toss.
7. Top salad with fresh basil.
You can find the original recipe here.
Filed Under: Food