Woman in Real Life: Chickpea Quinoa Orange Salad

Tuesday, June 19, 2012

Chickpea Quinoa Orange Salad

With temperatures soaring, I don’t feel much like hanging around the stove for too long.

So, yesterday I prepared this simple summer salad, which features quinoa and chickpeas for a healthy and tasty vegetarian protein punch. I added dried cranberries for a sweet treat.

This light tasting dish makes a wonderful side dish, or use it as a main meal paired with a green salad. I served it with roasted asparagus as well as tofu slices quickly sautéed in a combination of Bragg’s (similar to soy sauce) and olive oil.

This salad would also be great for a potluck party or a picnic.

Linking up with Lifeologia's Potluck Party.

Chickpea Quinoa Orange Salad

by Joann MacDonald

Keywords: boil entree salad vegan vegetarian walnuts quinoa chickpeas

Ingredients (serves 6)

1 cup dry quinoa
2 cups veggie broth
1/4 cup frozen corn kernels
1/2 cup dried cranberries
1/3 cup chopped walnuts
1 14-oz can chickpeas, drained and rinsed

Dressing Ingredients

6 Tbsp orange juice
2 Tbsp olive oil
1/2 tsp dried parsley, or other fresh or dry herbs, to taste
1/4 to 1/2 tsp salt
1/4 tsp garlic powder

Instructions

Combine quinoa, veggie broth and corn in a pot. Bring to a boil over high heat. Reduce heat to low, put on lid and cook for 15 minutes without lifting lid.

Remove from heat. Let cool 5 minutes.

Transfer quinoa to a large bowl and cool to room temperature.

Stir in cranberries, walnuts and chickpeas.

For the dressing

Whisk together the orange juice, olive oil, parsley, salt and garlic powder.

Pour the dressing over the quinoa and stir gently.

Add more salt to taste.