|Quinoa, Chickpea and Beet Salad.|
We like beets and we like chick peas so I tried the recipe.
Ingredients2 cups cooked chickpeas (328 grams)
1/2 cup chickpea broth (optional)
1 cup quinoa (170 grams)
1 1/3 cup water
1/2 teaspoon salt
4 small beets
1 cucumber (about 1 cup chopped) (I omitted the cucumber.)
1 bell pepper (I used orange and green bell peppers.)
Method1. Put on an old or dark apron or shirt in case the beets splash and stain. Actually, do it because the beets WILL splash and stain. Scrub beets and pierce several times with a fork. Save any beet leaves for another recipe. Put beet bulbs in a covered, microwave-safe container and microwave on high for five minutes.
2. Turn beets over and microwave until they are fork-tender, about five more minutes. Uncover and let cool so you can peel them.
3. Put quinoa, water, and salt in a medium pot, cover, and bring to a boil over high heat. Reduce heat to low so water barely boils and cook covered for 15 minutes. Turn off the heat and, without lifting the lid, let quinoa finish steaming for five minutes.
5. Cut off stem and root ends of beets and compost. Peel beets and cut into bite-sized pieces, saving beet juice.
|Diced cooked beets.|
6. Fluff quinoa with a fork. Toss with chickpeas and vegetables, then drizzle with any beet juice and about half the chickpea broth to deepen the flavor and help the salad stick together a bit for easier eating.
|Quinoa and chick peas.|
Dan and I liked this colorful salad, and it's nice to have a recipe that my vegan family and friends can enjoy.