Thursday, May 10, 2012

Chickpea, quinoa and roasted yam salad


DRESSING
  • 3 tbsp white balsamic vinegar
  • 1 tbsp dijon
  • 1 tsp honey
  • 2 cloves garlic, crushed
  • 1/2 tsp pepper
  • 1/2 cup olive oil
SALAD
·         1/2 c. quinoa
·         1 1/2 cups yam, peeled and cut into 1/2 inch cubes
·         1 tbs olive oil
·         1/2 tsp pepper, cracked
·         1/2 tsp salt
·         two 14 oz cans chickpeas, rinsed and drained
·         1 carrot, peeled and grated
·         1 red pepper diced
·         1/2 c.sunflower seeds, toasted
·         1 c. spinach, chopped coarsely
·         1/2 c. parsley, chopped
·         1/2 c. feta cheese, crumbled



Super yummy. It usually last a week in the fridge and is a great easy lunch. 
This is a pic from when I made it. 
it's so delicious, you'll forget it's healthy
DIRECTIONS

  • 1
    Method
  • 2
    Whisk together vinegar, dijon, honey, garlic, pepper and olive oil in small bowl and set said.
  • 3
    Place quinoa and 3/4 c. cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes or until tender.
  • 4
    Turn heat off, leaving lid on, and let stand 5 minutes
  • 5
    Cool quinoa on a baking sheet
  • 6
    Roast yam in 350 degree oven until just tender, about 20 minutes (I tossed in oil lightly).
  • 7
    Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, cooked quinoa and yams in a large bowl.
  • 8
    Pour dressing over all ingredients in bowl and toss gently until mixed well.

1 comment:

  1. That looks healthy and full of flavour... can't wait to try it!

    ReplyDelete