We were first introduced to quinoa while on a hiking trip in Peru back in 2002. Our guide would pack all of the ingredients and when we stopped for lunch, he'd throw all of the ingredients into a bowl and prepare the hiking group with a salad similar to this one. It was a nice, light lunch salad that we'd enjoy along with some cheese and bread and other local snack foods. Quinoa was available in the US, but it was still relatively new at the time.
This salad is pretty easy to make but it will still be a crowd pleaser. It's light and healthy yet the quinoa and roasted garbanzo beans give it some satisfying toothiness. It's a good dish to bring to a pot luck. Also perfect for a picnic or concert food. It's a ready-made side salad for weeknight meals. You can also use it as a base for your main protein (I think this would make a nice base for cooked fish or shrimp). You could also make this on a Sunday and then you've got your work week lunch pretty much done.
Most of the quinoa you find in the store is plain light brown in color. That's called white quinoa. That will work for this recipe but there is also black and red quinoa. Using the red or a mix of all three gives this salad creates a lot visual interest and makes it more colorful.
You can think of this recipe as a starting point. There are many ingredients that could be used instead of or in addition to. You can create your own personal favorite. Scallions, edamame, chopped olives, pimentos, roasted red bell pepper, and much more could be used.
Quinoa Vegetable Salad with Roasted Garbanzo Beans
Ingredients:
- Quinoa - 1 cup uncooked, tri-colored preferred
- Water - 2 cups
- Lemon juice - 1/4 cup (about 1 large lemon)
- Olive oil - 1/4 cup
- Red wine vinegar - 1 tablespoon
- Garlic - 2-3 cloves, minced
- Salt - 1/2 teaspoon
- Black pepper - freshly ground to taste
- Garbanzo beans - 1 15 oz. can, drained
- Cucumber - 1 medium, seeded
- Red onion - 1 medium
- Red bell pepper - 1 medium
- Parsley - finely chopped leaves, about 1 cup
- Feta - crumbles, about 1 cup
- Finishing salt - to taste (optional)
- Preheat oven to 425 degrees.
- Drain garbanzo beans in a colander. When drained place on some double thick paper towels. Cover to the top with paper towels. Gently roll beans around to get as dry as possible.
- In a bowl, add lemon juice, oil, salt, red wine vinegar, and minced garlic. Add in fresh black pepper to taste. Whisk the dressing to mix and set aside.
- Add beans to a medium bowl and drizzle with olive oil. Season with salt and pepper (you can add any other herb or herb mix as well). Stir to mix.
- Line a cookie sheet or sheet pan with parchment paper. Pour the beans onto the paper and spread to a single layer. Place in the oven for 11 minutes. At 11 minutes, take beans out and with a spoon, move the beans around. Return to the oven for another 11 minutes.
- Finely chop red onion and place in a large bowl.
- Seed and chop cucumber into small bite-sized chunks and add to bowl.
- Seed and chop red bell pepper into small bite-sized chunks and add to bowl.
- Finely chop the parsley leaves and add to the bowl.
- Rinse the quinoa in a colander and let it drain for a bit. Combine the quinoa and water in a medium saucepan and, with high heat, bring to a boil. Reduce the heat once boiling but maintain a gentle boil. Keep reducing the as the quinoa absorbs the water. Once all of the water is absorbed, about 7-10 minutes, remove from heat, cover, and let rest for at least 5 minutes. Remove cover and let quinoa cool.
- Add the feta crumbles.
- Once the quinoa is cool, add it to the large bowl and begin gently mixing all of the ingredients together. Add half of the dressing and mix well. Add the rest of the dressing and continue to mix. Let the salad rest for 10 minutes before serving.
- Once plated, add a few pinches of finishing salt (Maldon or other fine salt flakes).
- Serves about 4 dinner-sized portions or 8 smaller side salads. It will last in the fridge for about four days.
- Pairs well with a Roreo Arneis bottle of wine.
