This recipe was sent to me by my Spark Buddy Dara52. She knows I love quinoa. This sounds incredible.
Quinoa Salad with Chickpeas, Walnuts & Fall Fruit
If you make this salad ahead, you may need to add more salt just before serving, although keep in mind that the feta will also add salt. From Tara Duggan.
1 1/2 cups quinoa, rinsed
1 cup canned chickpeas, rinsed and drained
1 cup diced persimmons or pomegranate seeds (or 1/2 cup dried cranberries)
3 green onions, thinly sliced
1/2 cup walnut pieces, toasted
1 teaspoon pomegranate syrup or honey
1/2 teaspoon whole grain mustard
2 tablespoons red wine vinegar or sherry vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup walnut oil or olive oil
2/3 cup crumbled feta cheese or fresh goat cheese
INSTRUCTIONS: Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool.
Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl.
In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste.
Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving.
PER SERVING: 306 calories, 9 g protein, 32 g carbohydrate, 16 g fat (3 g saturated), 11 mg cholesterol, 224 mg sodium, 5 g fiber.
| current weight: 299.0