This dish is best made ahead to let the flavors blend. The quinoa can also be cooked in a rice cooker.
- 1 1/2 cup water
- 3/4 cup quinoa
- 1 tbsp extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup diced poblano pepper
- 1/2 cup (approximately 3) sliced green onions or scallions
- 3/4 cup chickpeas, canned
- 2 tbsp lemon juice
- 1/2 tsp chili powder
- 1/2 tsp fresh oregano
- 1 tsp fresh parsley, minced
- 1/2 tsp sea salt
- 2 tbsp extra-virgin olive oil
Bring water to a boil. Add quinoa and stir. Turn down heat to low. Cover. Simmer covered 25 to 30 minutes, until all water is absorbed and quinoa is tender. Cool cooked quinoa.
Drain canned chickpeas and rinse.
Heat oil in a medium skillet. Sauté onion and pepper over medium heat for 2 to 5 minutes or until onion is slightly soft.
In a large bowl, mix thoroughly onion-pepper mixture, green onions, cooked quinoa, and chickpeas.
To make the dressing: In a small bowl, add lemon juice, chili powder, oregano, parsley, and salt.
Slowly whisk in olive oil. Pour dressing over quinoa-chickpea mixture. Gently mix until dressing thoroughly covers all the salad.
Recipe courtesy of Dr. Mark Hyman.