SOUTHWEST QUINOA & CHICKPEA SALAD

 

1 cup quinoa

1 ¾ cups water 1/8 tsp. salt

1 cup canned chick peas, rinsed and drained 1 medium tomato, seeded and chopped

1 clove garlic, minced

3 tbs. lime juice

2 tbsp fresh cilantro, finely chopped 4 tbs. extra virgin olive oil

½ tsp. ground cumin

 

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the water to a boil in a medium saucepan over high heat. Add the quinoa and salt and return to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender and the liquid is absorbed. Meanwhile, in a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Add the quinoa and toss to coat well.

Makes 4 servings (and is equal to 1 serving of protein + ½ serving from #1 Veggies)

pdf of recipe can be found here