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Tomato and Crunchy Chick Pees Quinoa Salad

Description
Preparation
25 minutes
Cooking
25 minutes
Portions
4 servings

Ingredients

For the salad:

  • 250 ml (1 cup) quinoa rinced and drained
  • 375 ml (1 1/2 cups) vegetable broth
  • 1 can of chick pees (540 ml), rinced and drained
  • 60 ml (1/4  cup) maple syrup
  • 15 ml (1 tablespoon) smoked paprika
  • 2.5 ml (1/2  teaspoon) cumin
  • 18 cherry tomatoes (varied colors), cut in halves
  • 1 small red onion, minced
  • 500 ml (2 cups) arugula leaves
  • 80 ml (1/3 cup) sunflower seeds

For the dressing:

  • 125 ml (1/2 cup) olive oil
  • 60 ml (1/4  cup) chopped parsley
  • 45 ml (3 tablespoons) chopped mint
  • 30 ml (2 tablespoons) lemon juice
  • 30 ml (2 tablespoons) mustard
  • 30 ml (2 tablespoons) honey
  • 10 ml (2 teaspoons) chopped garlic
  • Salt & pepper to taste

Preparation

  1. Preheat oven to 400 °F.
  2. In a saucepan, put quinoa and vegetable broth. Bring to a boil, let simmer for 18 to 20 minutes until liquid is completely absorbed. Remove from heat and let stand for 5 minutes. Mix with a fork.
  3. Make sure chick pees are dry with paper towels. Place in bowl with maple syrup, paprika and cumin. Mix.
  4. On a cookie sheet lined with parchemin paper (or silicone sheet), place the chick pees. Cook 25 to 30 minutes stirring a couple of times during cooking period, until pees are golden and crunchy.
  5. In a large bowl, mix all ingredients for the dressing. Add cherry tomatoes, red onion, arugula and sun flower seeds.
  6. Place quinoa in plates. On each plate, place salad and chick pees. Serve.

Source: © Pratico-Pratiques 2017

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