|A salad consisting of delicious flavors- protein rich quinoa blended with chickpeas, a kiss of lemon, sweet cucumber yogurt sauce, & crunchy walnuts.|
A treat for breakfast, lunch, or dinner, this very pretty edible grain is just as versatile as oatmeal, taking added ingredients with a commendable stride worthy of palatable applause- morning Strawberry Almond Milk Quinoa & Pumpkin Quinoa are just some yummylicious upcoming posts. :D
Everyone knows that I despise salad, especially icy chilliness with lackluster greens and bland dressing offerings typical at some restaurants devoid of vegan options. So whilst making evening quinoa, a warm, inviting idea came to mind- chickpeas, cucumber yogurt sauce, and meaty walnuts just dying to jump right in the skillet and it had to be allowed.
The taste is sheer creative brilliance.
Another delicious experiment done right- chewy quinoa flavored by spices, a pinch of lemon, and enticing textures by chickpeas and walnuts make this salad far from boring!
Vegan Quinoa, Chickpea, & Walnut Salad W/ Cucumber Yogurt Sauce Ingredients
2 cup water
1 cup quinoa (used Ancient Harvest's Traditional)
1 can chickpeas, drained
1 half small white onion, chopped
2 tablespoon olive oil
2 teaspoon curry powder
2 teaspoon lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup cucumber yogurt sauce (recipe here)
1 teaspoon dill
1/2 cup crushed walnuts
Prepare quinoa according to packaged directions.
|Stir in the chickpeas within the last 3 minutes of the quinoa's cooking time. Cover again.|
|Uncover, turn off heat, & stir in the ingredients.|
|Creamy salad that can be eaten warm or chilled if desired.|
|Perfect little dinner served with Bolthouse Farms Green Goodness. These 32 oz. juices are on sale buy 1 get 1 free at Kroger's for 2 weeks, my bargain hunting vegan grocery friends!|