Chickpea-Cumin Quinoa Salad

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When I first tasted quinoa, I didn’t really like the nutty flavor. Determined to like this super-food, I tried a variety of different recipes and finally found a combination of flavors that both my husband and I liked.

Ingredients

1 ½ cups quinoa
3 cups water
1 cube chicken bouillon
3 limes or lemons, juiced
¼ cup olive oil
1-2 teaspoons cumin
1 teaspoon hot red pepper flakes
Chopped fresh mint or spearmint, to taste
1 teaspoon salt
1 can chickpeas (or black beans, kidney beans, etc.)
1⅓ cup carrots, diced
2 tomatoes, diced

Instructions

Cook the quinoa in water with chicken bouillon, about 10-15 until done.
Set aside and let cool.
Whisk together lemon/lime juice, olive oil, cumin, red pepper, mint and salt.
Add the chickpeas, diced carrots and tomatoes to the quinoa.
Then mix the lemon/oil sauce with quinoa.
Serve the salad at room temperature or chilled.

Serves: 4-5

Prep Time: 15 Min.

Cook Time: 15 Min.

Total Time: 30 Min

Cuisine: Fusion