Adrienne Gajownik

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Fig & Chickpea Quinoa

If you haven't yet tried quinoa, now's your chance. This simple, yet hearty salad is delicious eaten as a light lunch with fruit or enjoyed with a cup of carrot soup for dinner.

Fig & Chickpea Quinoa
8 dried figs, diced
1.5 c cooked garbanzo (or 1 can, rinsed)
1 c cooked quinoa
1/4 diced celery
1/4 c parsley
juice of 1/2 lemon
2 tbsp fresh orange juice
1 tsp honey
1 tbsp coconut oil, melted
2 tsp ground ginger
1 tsp garam masala
1/2 tsp cayenne
1 tsp sea salt

Although the ingredient list might look long, this recipe is quick to assemble (if grains and beans are already cooked). Mix the figs, beans, quinoa, celery and parsley into a large bowl. Mix the remaining ingredients into another bowl. Add the dressing to the figs and beans mixture. Mix well and refrigerate a few hours before serving, so the flavors will have time to meld. Enjoy!
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