Actually Good Quinoa Salad

rainbowplantlife.com

Indie Roo Sheltie

1 cup (180g) uncooked quinoa

4 tablespoons extra virgin olive oil, divided

1 pound (450g) Vegetables (pick 2 or 3; see Note 1)

Spring: asparagus, snap peas, fennel (early spring)

Summer: sweet cherry/grape tomatoes, halved

Fall: any winter squash

Winter: fennel, broccoli or cauliflower or Brussels sprouts

Marinated Chickpeas

1 (15-ounce/425g) can chickpeas, drained and rinsed

1 medium shallot, finely diced (or ¼ cup / 30g finely diced red onion)

1 medium lemon, zested + 2 tablespoons juice (more juice for the end)

1 ½ tablespoons pomegranate molasses (or aged balsamic vinegar, see Note 2)

1 big handful (1 cup / 16g) of flat-leaf parsley leaves (or basil or dill, depending on vegetable used), chopped

2 garlic cloves, crushed with a press or grated finely

1 teaspoon kosher salt

Freshly cracked black pepper

¼ teaspoon red pepper flake (optional for a touch of heat)

½ cup (70g) roasted almonds and/or pistachios, chopped (optional; see Note 3 for nut-free)

Optional mix-ins

½ cup (60g) vegan feta, crumbled

Something pickled, like pickled onions

A big handful of sweet cherry tomatoes, halved or quartered

Directions at rainbowplantlife.com

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