In winter months, soups, stews and heavy meals can become rather monotonous. This salad acts as the perfect stand-in between seasons. Vibrant and ruby red beet, subtly sweet carrot, tender chickpeas, crisp red onion, chewy raisins with a slight bite – dressed in a cumin and lime-spiked vinaigrette – this simple, healthy and economical meal is just the ticket for a case of taste bud boredom. Quinoa rounds out the dish by packing a serious nutrient-rich punch. Whether you’re looking to switch up your brown bagged lunches, eat more healthfully, or incorporate more vegetarian eating into your diet, search no further than this salad. Filling and flavourful, it’s the perfect addition to a hectic workweek or a leisurely late afternoon lunch.
Quinoa, Chickpea & Root Vegetable Salad
Ingredients
Salad
- ½ cup quinoa
- 30 ounces of chickpeas (also known as garbanzo beans), about 2 cups
- 1 beet
- 1 carrot
- ½ cup raisins
- ½ cup red onion
- Cilantro, for garnish
Vinaigrette
- ¼ cup extra-virgin olive oil (or a vegetable oil such as canola)
- 1 t ground cumin
- 2 garlic cloves, minced
- ½ - 1 jalapeno pepper, seeded and finely diced
- Juice and zest of two limes
- ½ - 1 t sea salt, to taste
- Freshly ground black pepper, to taste
Preparing the salad
- If using canned beans, rinse the chickpeas or garbanzo beans well and drain. If using dried, soak the beans, cook them and salt to taste before beginning this recipe.
- Add the quinoa and 1 cup of water to a saucepan and bring to a boil. Reduce to medium-low and simmer until translucent and the germ rings (or "curls") appear, about 10-15 minutes.
- Remove the beet peel with a vegetable peeler or pairing knife. Wash the beet and finely dice or julienne with a sharp knife, mandoline or food processor. Wash the carrot and peel (if desired) with a vegetable peeler, and chop finely. Dice the red onion.
- In a large bowl, add the chickpeas, cooled quinoa and vegetables. Set aside.
Preparing the vinaigrette
Add all of the ingredients and whisk together by hand (or, alternatively, pulse in a food processor.) Taste and adjust according to preference. Let stand for twenty minutes for the flavours to combine, and then whisk again prior to dressing the salad.
Serving
Dress the salad in the vinaigrette and toss to coat evenly. Garnish with cilantro, if desired. Best served day of as a light lunch, or as a side dish to chicken or pork. Consume within three days. This dish would also be lovely garnished with toasted pine nuts, slivered almonds or feta cheese. Serves 4.
Sarah Berneche - Sarah Berneche has a B.A. and M.A. (Thesis Stream) in English Language, Literature and Creative Writing from the University of Windsor, ...
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