The spices are rockin’…the chickpeas are rollin’…and you’ll be droolin’!
Makes six servings, nutrition facts per serving: 231 calories, 7.4 g total fat (0.7 g saturated fat), 6 g protein, 36 g carbohydrate, 5.4 g fiber, 0 mg cholesterol, 256 mg sodium
1 c uncooked quinoa (see tip)
2 c reduced-sodium vegetable broth
¼ c dried currants
1 tsp curry powder
1 tsp ground cumin
½ tsp ground coriander
1 tsp liquid honey
½ tsp salt
1 c canned no-salt-added chickpeas, drained and rinsed
½ c each finely chopped red bell pepper, grated carrots and peeled, diced English cucumber
¹⁄³ c chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
¼ tsp freshly ground black pepper
1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.
2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix well and refrigerate for at least an hour or two before serving. Tastes even better the next day!
Oh, and a bonus tip for the quinoa salad: Look for quinoa that says “prewashed” or “prerinsed” on the package. Quinoa must be rinsed before using to remove the bitter outer coating. If you buy quinoa that isn’t prerinsed, put it in a mesh strainer or sieve and run cold water over it for about 30 seconds.
Do you make a version of quinoa salad? Will you make this one? Love The Looneyspoons Collection? Dish, literally! —Jenn