Description
Discover a vibrant Rainbow Quinoa Chickpea Salad recipe bursting with flavor and nutrients. Learn how to make this colorful and delicious dish today!
Ingredients
- 1 teaspoon (5 ml) olive oil
- 1/2 cup (120 ml) quinoa, rinsed and drained
- 1 cup (240 ml) vegetable stock
- 2/3 cup (160 ml) shredded red cabbage
- 2/3 cup (160 ml) diced red bell pepper
- 2/3 cup (160 ml) carrot shreds
- 2/3 cup (160 ml) canned corn, drained
- 1 green onion, thinly sliced
- 1 avocado, diced
- Gochujang crispy chickpeas
- 6 tablespoon (90 ml) s rice vinegar
- 1 clove garlic, pressed
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) tamari, or soy sauce
- 1 teaspoon (5 ml) grated ginger
Instructions
- Prepare the gochujang crispy chickpeas.
- Warm up olive oil in a small saucepan over medium flame. Once it is heated, stir in the quinoa and cook until it starts to pop and loses moisture.
- Pour in the vegetable stock and bring it to a rolling boil. Place a lid on the pot, lower the heat, and let it simmer until the liquid is fully absorbed, approximately 15 minutes. Take it off the heat and allow it to rest with the lid on for another 5 minutes before fluffing it with a fork and proceeding with the recipe.
- While that cooks, place cabbage, bell pepper, carrot, corn, green onion, and avocado in a large mixing bowl. Once the quinoa is ready, add it to the bowl and toss everything gently to mix.
- Dress the salad and garnish individual portions with gochujang chickpeas.
- In a small container or jar, combine all the dressing ingredients. If using a jar, shake vigorously until everything is well-blended, or mix with a spoon or whisk until smooth.
- Drizzle half of the dressing over the salad and toss gently to combine. Taste and adjust with more dressing as desired.
Notes
- For extra texture, sauté the quinoa in olive oil before adding the vegetable stock.
- Customize the salad with your favorite veggies or add grilled chicken or tofu.
- Prepare extra dressing to store in the fridge for future salads or as a marinade.
