Fresh Herb Vegan
QUINOA SALAD
Quinoa, chickpeas, juicy cherry tomatoes, and summer squash is topped with olive oil, fresh squeezed lemon juice, and fresh herbs. This 20 minute vegan dish is light, flavorful, and fresh! INGREDIENTS 11/2 cups quinoa 15oz. can of chickpeas 1 cup cherry tomatoes halved 1 medium sized summer squash diced into bite sized pieces For the Dressing 3 tablespoons olive oil 1 lemon juiced 2 cloves of garlic 3 tablespoons basil 2 tablespoons mint 1/2 teaspoon salt 1/8 teaspoon black pepper
INSTRUCTIONS by Sherry Brubaker I know the adult struggle so well. You’re staring at your fridge with a blank stare, kids screaming in the background, blocking your thoughts. Dinner seems so daunting. What can you whip together within minutes that doesn’t require much time, thought, or energy? Quinoa salad was the first thing to come to mind when I was having one of those nights. It only takes 15 minutes to cook and is packed with nutrition like protein, fat, and fiber. Quinoa makes for a great low carb, high protein rice substitute and tastes great with any dish. Tossing some quinoa into a salad with chickpeas, tomatoes, and summer squash, then topping with lemon juice, olive oil and fresh herbs created an incredibly fresh dish. In the months of winter, these easy to find quinoa salad ingredients will brighten up anyone’s day and remind you of warm summer days.
1. In a medium pot, boil 3 cups Quinoa: known as the “ancient grain,” quinoa is high in protein and is a healthy gluten free option. Chickpeas: also high in protein, these are a great vegan alternative to meat.
Summer Squash: when you think of summer eats, summer squash comes to mind. Hello, happy, fresh dish! Cherry Tomatoes: these juicy, flavorful little tomatoes add an extra fresh and delicious touch to this meal.
Raw Garlic: every dish that’s worth eating begins with garlic. Period.
Lemon Juice: slice a lemon in half and squeeze both halves straight into the dish. It can’t get any more fresh and simple! Fresh Herbs: basil and mint are closely related in the plant family, so it’s no surprise they mesh well in this meal.
Olive Oil: a bold tasting olive oil signifies it’s authenticity and freshness, but it also adds a deep flavor that is undeniably good. Salt & Pepper: the celebrity couple of every dish.
of water. Once the water is rapidly boiling, add the quinoa. Stir the quinoa, then cover the pot with the lid and reduce the heat to a simmer. Cook the quinoa for about ten minutes. 2. Dice the zucchini into bite sized
pieces. Halve the cherry tomatoes and place to the side. Drain and rise the chickpeas. In the last 5 minutes of the quinoa cooking, place summer squash in the pot, then place the lid back on.
3. Place olive oil, lemon juice, garlic,
basil, and mint in the blender. Blend until the herbs are finely chopped. 4. When the quinoa is done cooking
(15 minutes total), remove from the stove. Plate in a large bowl. Add the tomatoes, chickpeas, and the dressing. Stir to combine. Top with a pinch of salt, red pepper flakes, more herbs, or lemon wedges. Mangia! THE HEALTHY ALTERNATIVE | 13
