Chickpea Quinoa Salad
This salad you can prepare at the beginning of the week and eat it every day for lunch. Chickpeas have a good source of plant protein and quinoa is a good source of protein, fiber, iron, copper, thiamine and vitamin B6. This salad has a balance of everything that you need on one plate.
Servings: 5
Cost: $
Ingredients
- 1 cup Quinoa
- 1/2 cup Chickpeas Can or Cooked
- 1/2 cup Basil
- 3 stalks Green Onion
- 1 medium Sweet Potato
- 1/2 cup Pumpkin seeds
- 3/4 cup Olive Oil
- 1/3 cup Apple Cider Vinegar
- 1/3 cup Goat Feta Cheese Optional
Instructions
- Bake the sweet potato in the oven at 350c for about 45 minutes or until soft.
- Put the quinoa in a frying pan on medium heat and toast until you start hearing a popping sound about 3-4 minutes. This will bring out the nutty taste in the quinoa.
- Rinse the quinoa in a strainer in cold water and then add it to a pot with 2 cups of water and bring to a boil and then reduce to a simmer with the lid on.
- Once all the water has evaporated remove from the heat and place it in a big bowl.
- Peel the sweet potato, cut it into small cubes and add it to the quinoa.
- Slice the basil and green onions and add to the quinoa along with the chickpeas.
- In a jar mix the apple cider vinegar and olive oil together with some salt and pepper. Put the lid on and shake it up.
- Add it to the quinoa mixture and combine all the ingredients.
- Sprinkle the pumpkin seeds and goat cheese on top.
Notes
- Chickpeas strengthen the spleen qi and the kidneys.
- Quinoa is warming in nature and helps aid with digestion.
- Basil stimulates the digestion and sweet potato supplements qi and blood.
- This dish strengthens the digestive system and builds qi.