Chickpea, Quinoa and Spinach Salad recipe

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02/06/2011

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Chickpea, Quinoa and Spinach Salad recipe

Low GI recipe for chickpea and quinoa salad, with a delicious vegan vinaigrette.

Ingredients

1 7oz/200gr bag of fresh spinach or baby spinach
1 cup canned chickpeas, drained and rinsed (or 1 cup chopped cooked chicken breast)
1/2 cup cooked quinoa

For the vinaigrette:
2 Tbsp chopped red onion
2 quarters preserved lemon (everything except the seeds)
1/4 cup olive oil
2 Tbsp white wine vinegar (I used white balsamic. That's what I had.)
1 tsp honey (or brown sugar)
1 crushed clove garlic
1/4 tsp each: ground cumin and paprika (I misread it, put in a full teaspoon each - I wouldn't change it!)
1/4 cup packed mint leaves
Sea salt and fresh black pepper

Directions

Combine all of the vinaigrette ingredients in a blender or food processor, and blend until smooth. If you wish, add a dollop of plain yogurt or Greek yogurt, or a tablespoon of water, to thin to desired consistency.

To compose the salad, arrange spinach on a plate or platter. Top with chickpeas and quinoa, and drizzle on as much vinaigrette as you like.

Comments

You can swap the quinoa with couscous and the chickpeas with cooked chicken.

Servings

Serves 2 as a main or 4 as an appetiser

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 - licensed under Creative Commons.

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