Mediterranean Salad with Chickpeas, Black Beans, Quinoa and a Lemon-Cumin Vinaigrette

quinoa to post

I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch.   I was pleased to find the recipe for this salad on The Cafe Sucre Farine because it was so chock full of legumes, vegetables and herbs.  I’ve used half regular quinoa and half red quinoa for my salad…you can cook them together and they really taste the same….I just happen to like the color contrast.   This is not only an excellent vegetarian main course, but also the perfect side dish for grilled or roasted meats and seafood.

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For vinaigrette:

1 clove garlic, minced

fine zest of one lemon

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

 For Salad:

2 cups cooked quinoa (according to directions on package)

1 can black beans

1 can chick peas

1/4 cup minced red onion

1 medium red bell pepper, small dice

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh flat leaf parsley

Combine all of the vinaigrette ingredients in a small bowl and whisk well.  Toss all salad ingredients in a large bowl.  Add about 1/2 cup of the vinaigrette to the salad bowl and toss well.  Let sit at room temperature for 15 minutes before serving.  Reserve any extra vinaigrette.  Can be made ahead and refrigerated….let the salad warm up a bit at room temperature, toss and taste for seasonings before serving.  Serves 6-8

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6 responses

  1. This was SO good! Very, very summery! I used mint as well as cilantro and it freshened the dish up even more

  2. Pingback: Are You Nutritionally Bored? ~ Cory Miller Fitness

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