This was a nice, light meal. We felt like it needed a little something else to make it stand out, though. It’s definitely filling, and it makes a lot, so there are plenty of leftovers if you’re feeding 2 people.
Yield: Serves 4 as an entree
1 cup quinoa
2 cups water
1/2 cup sliced almonds, toasted
1 can (14 oz.) chickpeas (Garbanzo beans)
1 large Gala apple, cored and chopped
3 tbsp Gorgzonzola cheese
2 green onion, thinly sliced (green & white parts)
In a fine-mesh strainer, rinse quinoa well and drain.
In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa and transfer to a cookie sheet, spreading the quinoa in a thin layer, to cool.
Pour the dressing over the quinoa salad and toss to coat. Serve.
Big Flavors Rating: 3 Stars