My recipe is featured on the Enjoy Life blog!
At first I found lunch to be a somewhat tricky meal to manage with allergies as I don't have time to prepare it from scratch every day. I wanted something I could make ahead and have on hand, a dish that could provide protein and pack in a lot of nutrients. Something that could be a side dish to last night's leftovers, a meal of its own, or a dish I could serve to friends at brunch. One dish fit all these parameters -- quinoa salad. I make quite a few variations of this salad, but over time this version has become my favourite. I eat it daily!
Eagle Loft Quinoa Salad
(makes 6 servings)
- 1 cup quinoa, rinsed thoroughly
- 2 cups water
- pinch of salt
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 1 can artichoke hearts, rinsed and sliced (remove any thick outer leaves)
- 3/4 cup Kalamata olives, pitted, rinsed and halved
- 4 slices bacon (check for allergens), cooked and chopped
- 2 medium carrots, peeled and sliced
- 1/2 of a sweet red pepper, seeded and chopped
- 1/2 of a sweet yellow pepper, seeded and chopped
- 1/8 of a red or sweet onion, chopped small
- small handful of chopped parsley
- 3 1/2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- zest and juice of one lemon
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp dried rosemary
- 1/8 tsp fresh ground pepper
- Combine quinoa, water and pinch of salt in medium saucepan with lid. Bring to boil, then turn to low simmer and cook 20 minutes. Remove from heat, remove lid and let cool.
- Place all other salad ingredients in a large bowl. Add cooled quinoa.
- Whisk together dressing ingredients and pour over salad. Stir well to combine.