Middle Eastern Quinoa Salad

    Another delicious, no oil but all the color salad! I serve this for dinner over greens and a side of pita bread.

Middle Eastern Quinoa Salad

Pre/cook time: 20 minutes

Makes 6-8 servings

1 cup dry quinoa

1 tsp cumin

1/2 tsp tumeric 

1 cucumber, diced

1-3 bell peppers, diced (the more color the better! I added red, orange, and yellow in the picture above)

1 can chickpeas, drained (no salt added if possible)

5-10 basil leaves, chopped

The juice of one lemon or 1 Tbs lemon juice

salt and pepper to taste

Add dry quinoa, cumin, and turmeric to water and cook according to quinoa package directions (it's usually a 1-to-2 ratio of quinoa to water for about 15 minutes). While quinoa is cooking, chop cucumbers, peppers, basil, and add to a large bowl with chickpeas and basil. Let quinoa cool after cooking and add to remainder of ingredients. Mix well and enjoy!

- Recipe inspired by Forks Over Knives, but I added the chickpeas and deleted the tomatoes. I also ALWAYS double cumin in my recipes because I love the taste. You won't be disappointed!

Lucy - 2 thumbs up

Will - 2 thumbs up

Frances - 2 thumbs up (a perfect summer salad in February : ))

George - the jury is still out