My role this week while my dad is visiting = food machine. Which I don’t mind one bit… he’s been hard at work knocking tasks off our “house-to-do” list, and I’m more than happy to be doing the heavy cooking rather than the heavy lifting. I can’t get him to stop for lunch (unless you count the beer… liquid lunch) so for dinners, big bowls of substantial food are in order.
I made this quinoa & chickpea salad the other night with some other stuff I happend to have… I had some beautiful radishes from my csa box… I always seem to have some walnuts and lemons around. And some nice walnut oil to enhance the nutty flavor.
serves 2 big eaters & 1 smaller eater
2 cups cooked quinoa
1/2 can of chickpeas, drained and rinsed
2 cups of arugula or other leafy greens
3 or 4 radishes, sliced
1/4 cup sun dried tomatoes, chopped
1/4 cup chopped walnuts
1/2 cup chives
1/4 cup basil
1/4 cup cotija (or ricotta salata or feta) cheese chopped (*cheese optional)
salt and pepper to taste
lemon walnut oil dressing:
2 tablespoons walnut oil
1 tablespoon olive oil
juice and zest of 1 lemon
1 clove of garlic, minced
salt & pepper, to taste
1 teaspoon honey (or agave or brown rice syrup)
Rinse & cook quinoa. I like this method.
Whisk dressing ingredients together. Chop and prep the rest of your vegetables and herbs.
In a large bowl, place minced garlic and arugula followed by your cooked warm quinoa. Toss it until incorporated. The arugula will wilt slightly which is what you want. (if you’re using salad greens, I would wait to add them until the end, I like arugula slightly wilted, salad greens, not. Raw slightly-wilted kale would also be good here).
Combine the rest of the veggies into the bowl of quinoa and pour dressing on top. Toss and taste. Add more salt & pepper if necessary.
I finished this with another drizzle of walnut oil and some shaved parmesan over individual bowls.