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Quinoa Salad with Chickpeas, Feta and Apples

Yields1 Serving

 1 cup quinoa, rinsed in a fine sieve
 1/4 cup golden or sultana raisins
 1 19 oz. (540 mL) can chickpeas, rinsed and drained
 a big handful of flat-leaf parsley, chopped
 1/2 cup crumbled feta (or as much as you want)
 1 tart-ish apple, chopped
 1/2 cup toasted walnuts or almonds
 1/4 cup canola or olive oil
 1/4 cup rice or white wine vinegar
 2 tsp. brown sugar or honey
 1/4 tsp. curry paste or powder

Cook 1 cup quinoa according to package directions (or there are directions here); dump into a wide salad bowl and set aside to cool. (Tip: add the raisins as it cools - the raisins will plump up as they absorb any excess moisture.) Add the chickpeas, parsley, feta and apple and drizzle with dressing. (To make the dressing: shake all the ingredients up in a jar.) Toss, then sprinkle with toasted walnuts or almonds right before serving.