Taiim Falafel Shack’s Quinoa Salad Recipe

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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:

  1. Whisk the salt, pepper, sumac, lemon juice and olive oil together and reserve.
  2. 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.
  3. While the quinoa cooks, put the dried chickpeas in a little pan.
  4. Cover the chickpeas with water and give a boil.
  5. Reduce the heat to simmer and prepare chickpeas for 30 minutes, or up until tender.
  6. When the chickpeas and quinoa are completely prepared, drain and location in a big bowl.
  7. Add the tomato, scallions, peppers and the dressing and carefully toss the salad together.
  8. Season with salt and pepper to taste and serve on the romaine leaves.
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