I love salad but not a light lettuce salad that leaves me feeling unsatisfied. I love a hearty layered salad with a good crunch and a high fiber content. In the winter months, I prefer a slightly warmed salad or salads without a bed of greens. This quinoa salad is so good - it’s been on repeat this winter. I really enjoy having a salad like this that only gets better as it sits in the fridge. It’s super crunchy from the pistachios and cucumbers and the recipe is flexible so you can adjust it to the produce you have on hand. For example, I recently made a version with added everything from boiled beets, cut-up chicken, and I’ve even added golden raisins to it for a nice sweet flavor. Just don’t skip the pistachios - they really make it ;) If you decide to adjust the recipe, just make sure you slice any additions relatively small so everything fits into a bite. Enjoy!
INGREDIENTS:
1 15-ounce can of chickpeas
2 Persian cucumbers
1/2 cup loosely packed mint, fresh leaves
1/2 cup sliced green onions (can sub red onion diced)
1 and 1/2 cup chicken bone broth or water
1 cup quinoa, dry
1/2 cup pistachios, roasted and salted
1 cup crumbled goat cheese
Dressing
1 tbsp honey
1/2 lemon juice
sea salt and pepper
1/2 cup olive oil
MAKE:
Make quinoa according to the instructions on the package. (I like to use chicken bone broth instead of water for added nutrition but you can use water if you prefer.)
Open a can of chickpeas rinse well and drain.
Slice cucumbers lengthwise in half and then slice each half 3 more times lengthwise so you end up with 8 thin spears. Chop the spears so you have small bite-size pieces.
Slice the mint and green onions.
Add chickpeas, cucumbers and mint to a large bowl.
Make the dressing by adding honey, lemon juice, sea salt, pepper, and olive oil to a bowl and whisk until well combined.
Once the quinoa is done add the quinoa, pistachios, and goat cheese to the large bowl. Pour the dressings over top and toss until everything is well combined. Taste and add any additional salt and pepper if needed.