3 hours ago
Monday, October 20, 2014
Here it is.
I know you've been waiting for it.
We have 4 very different seasons in NJ, and each season I post a quinoa salad that you can eat for the next 3 months (2013 autumn version was the Brussels sprouts and butternut squash quinoa salad).
This is a bit late, but it's only just turning cooler, and my tomatoes are done for good.
This is Julie's recipe, and I made it exactly like she does.
It's her favorite, and will soon be yours too.
It's so good.
Fall Quinoa Salad w/ Chickpeas, Apples & Feta (you can also make this in the winter!): serves 4
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
1/4 cup olive oil
1/4 cup rice or white wine vinegar (I used white balsamic)
2 tsp honey
1/4 tsp curry powder
sea salt & pepper
Cook 1 cup quinoa according to package directions
Pour into a large salad bowl and set aside to cool. Add the raisins to the hot quinoa, so they plump up.
Add the chickpeas, parsley, feta and apple and drizzle with dressing.
Garnish with the toasted walnuts.