YIELDS | 4 SERVINGS
PREP TIME | 5 MINS
COOK TIME | 20 MINS
Easy and amazingly refreshing, this recipe has a nutty, savory flavor that’s so delicious, it can be eaten alone, mixed with chicken or shrimp, and served for lunch or dinner.
1-1⁄2 cups cooked quinoa
1 15 oz chickpeas, drained and rinsed
3 scallions, chopped
2 tablespoons minced parsley
1⁄2 teaspoon kosher salt
Fresh black pepper to taste
2 tablespoons Basic Dressing, see recipe on this site
1⁄4 teaspoon red chili pepper flakes, optional
4-6 cups baby spinach, watercress or mache
1. Cook quinoa according to directions. I like to cook using vegetable stock.
2. Mix quinoa, chickpeas, and scallions together. Add Basic Dressing, kosher salt, and pepper; mix well. Chill until ready to be used.
2. Divide greens and top with chickpea and quinoa mixture and toss with additional tablespoon of Basic Dressing, if desired.
3. Freshly ground pepper and salt to taste.
If refrigerating, bring the dish to room temperature, about ten minutes, before mixing with the greens.