About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
1 cup quinoa
1 cup water
1 can chickpeas, drained and rinsed
1 red bell pepper, diced
1 medium cucumber, diced
1 small red onion, diced
1 cup chopped kale
1/2 cup fresh parsley, chopped
1 tbsp turmeric
1 tbsp dried mint
1/2 tsp cinnamon
1 tsp cumin
1 tsp garlic
salt and pepper, to taste
Dressing:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp Turmeric
Salt and pepper, to taste
Preparation
Step 1 - Cook the Quinoa
In a medium saucepan, combine quinoa, water, turmeric, garlic powder, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Let it simmer until the quinoa absorbs the water and is fully cooked (about 15 minutes). Once done, fluff the quinoa with a fork and allow it to cool completely. (can place in fridge)
Step 2 - Prepare the Vegetables and Herbs
Dice the red onion, red bell pepper, and cucumber. Chop the kale into small, bite-sized pieces and finely chop the parsley. Add these, along with the dried mint and drained chickpeas, to a large mixing bowl.
Step 3 - Combine Ingredients
Once the quinoa has cooled, add it to the mixing bowl. Season with additional spices (turmeric, garlic powder, cinnamon, cumin, and paprika) and a bit of salt and pepper. Mix thoroughly to combine.
Step 4 - Make the Dressing
In a small bowl, whisk together olive oil, minced garlic, lemon juice, apple cider vinegar salt, and pepper. Adjust the seasoning as needed to suit your taste.
Step 5 - Dress and Serve
Pour the dressing over the quinoa mixture and mix well, ensuring all ingredients are evenly coated. Serve immediately or chill in the refrigerator for an hour to let the flavors meld together.