http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com This delicious quinoa salad with chickpea, strawberries, and cucumber along with a sundried tomato dressing is short on gluten but not on taste, and packed full of healthy goodness. It can be enjoyed at room temperature or chilled, which makes it a great choice for picnics, potlucks, and packed lunches!
Salad | Sundried Tomato Vinaigrette |
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- 120 g A mix of white and red quinoa
- 360 ml Water
- 200 g Chickpea in can, rinsed, drained
- 1 Small cucumber, diced
- 200 g Fresh strawberries, quartered
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- 10 Sundried tomato halves
- 1-2 tbsp Fresh Parmesan, grated
- 2 Garlic cloves
- 30 ml Balsamic vinegar
- 20 ml Red wine vinegar
- 2 stalk Spring onions, chopped
- 100 ml Olive oil
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- Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to low. Simmer for 10 to 15 minutes or until water has absorbed. Set aside to cool and fluff with a fork.
- Blend all the vinaigrette ingredients together, adding the olive oil last until you get the desired consistency.
- Place the quinoa, diced cucumber, chickpeas, and quartered strawberries in a large bowl. Add in dressing and toss to combine.
http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com
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