Recipe⎮Quinoa Salad
This salad makes a great appetizer and serving the salad in endive boats makes for a captivating presentation. The fact that this salad keeps well for up t
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Cooking tools:
- Colander
- Can opener
- Saucepan
- Stove
- Serving bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 tsp Chalice Spice Vegetable Broth Soup Mix
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- ¾ cup chopped red onion (from 1 small red onion)
- 1 teaspoon of Chalice Spice Mexican Seasoning
- 1/4 cup of fresh chopped flat parsley
- ¼ cup olive oil
- ¼ cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- Chalice Spice Himalayan Pink Salt and Peppercorn, , to taste
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