The secret of quinoa’s parsley with perfect chickpeas

Discover the secret of Quinoa’s exhaust with perfect chickpeas! Light, nutritious and tasty, this easy recipe will transform your meals.

Nourishing and light salad with quinoa, chickpeas and fresh herbs, seasoned with lemon and olive oil. Healthy option, gluten and tasty

Enter for 2 people.

Classic (without restrictions), gluten -free, gluten -free and lactose lactose, vegan, vegetarian

Preparation: 00:45 + optional rest time in the refrigerator

Interval: 00:10

Tools

1 pan (s), 1 sieve (s) (thin), 1 bowl (s), 1 border (s), 1 spatula (s), 1 bowl or pot with lid (or other container), 1 wire beeching ( optional), 1 grate (optional)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Basic ingredients of the quinoa and chickpea salad:

– 1/4 of cups (s) (tea) of white washing quinoa (or mixed quinoa)
^THE

– 1/2 cup (s) water

– Salt to Taste (Pinch)

-1/4 cups (s) (tea) of pre-popeil chickpeas (vacuum or pickles)

Herbal and vegetable ingredients:

– 2 tablespoons of chopped parsley

– 1/2 spoons (i) of chopped mint

– 2 tablespoons of large seed tomatoes, cut into cubes

– 2 tablespoons of Japanese cucumber, cut into small cubes

– 1/4 unit (i) onion, cut into cubes (for salad) – separate a piece to be cut into thin slices (for decoration)

Ingredients of the sauce salad:

– 1/4 unit (s) Limone (juice)

– 3/4 tablespoons of extra virgin olive oil

– 1/4 spoon (s) (coffee) cumin ^THE

– 1/4 spoon (s) (coffee) by Syria Pepper ^THE

– Pepe to taste ^THE

Ingredients to finish and decorate:

– Lemon to Taste (Shavings) (optional)

– Cherry cherry tomatoes to have a half cut to decorate (optional)

-Cashew Chestnuts to Taste (optional)

Pre-repair:

1. Wash the quinoa: in a thin sieve, wash the quinoa under running water to remove the saponins and avoid bitter taste.
2. Cook the quinoa: boil the salted water, add the washed quinoa, reduce the heat and cook for 10-12 minutes. Turn off the heat and let it rest for 5-10 minutes. Once cooked, release the beans with a fork and transfer to a plate to cool.
3. Prepare the vegetables: cut the parsley, mint, tomato, cucumber and cut the purple onion into cubes and slices for the salad.
4. Dip the onion: put the sizes and slices of purple onion in cold water for at least 10 minutes to reduce acidity. Drain before use.
5. Prepare the chickpeas: wash well to remove the residues from the preserves and drain them to avoid excess liquid in the salad.
6. If you use dice, cut into small pieces and set aside or use xerém.

PREPARATION:

Quinoa and chickpea salad:

1. Drain the quino and in a bowl, mix it cold with chickpeas, tomatoes, chopped and drained cucumbers, parsley and mint.
2. In a pot with a lid or container, mix lemon juice, extra virgin olive oil, Syrian pepper (optional), salt and black pepper to prepare the sauce. Beat well with a wire scout or shake the covered pot.
3. Sprinkle the salad with the sauce and mix gently to incorporate flavors.
4. Adjust spices if necessary.

Finishing and assembly:

1. Transfer Quinoa and chickpea salad For a plate or, if you prefer, serve directly on the plates.
2. Ends with lemon zest (optional).
3. Decorate with thin slices of purple onion, chopped (optional) walnuts and cherry tomatoes.
4. Serve immediately or refrigerate for 15-30 minutes to highlight the flavors.
5. Accompany, as a suggestion, serve with toasted Syrian bread. Harmonization suggestion: it is perfectly combined with Arabic dishes such as Homus, Babuganooush and the grid Kafta.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.