Ingredients:
- 2 teaspoons salt
- 2 teaspoons newly ground black pepper
- 4 teaspoons sumac
- 1/4 cup lemon juice, newly squeezed
- 1/2 cup additional virgin olive oil
- 1 cup quinoa
- red pepper flakes, to taste (optional)
- 1/2 cup dried chickpeas
- 1 little tomato, diced
- 2 – 3 scallions, white and light green parts just, sliced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- Salt and pepper, to taste
- 4 big romaine lettuce leaves
Instructions:
- Whisk the salt, pepper, sumac, lemon juice and olive oil together and reserve.
- Cook the quinoa according to package instructions. If you ‘d like to utilize the red pepper flakes, include them to the boiling water in which you prepare the quinoa.
- While the quinoa cooks, put the dried chickpeas in a little pan.
- Cover the chickpeas with water and give a boil.
- Reduce the heat to simmer and prepare chickpeas for 30 minutes, or up until tender.
- When the chickpeas and quinoa are completely prepared, drain and location in a big bowl.
- Add the tomato, scallions, peppers and the dressing and carefully toss the salad together.
- Season with salt and pepper to taste and serve on the romaine leaves.
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