Page 53 - UMass2018_CookBook

Suddenly Summery Salad
Dunn Family, North Attleboro, MA
“This recipe is great to eat right away or prep ahead of time for a fast and healthy meal on a busy weeknight.” — Nicole Dunn
Preparation
1. In a medium saucepan over high heat, bring the water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover and simmer for 15 minutes. Uncover and let cool to room temperature, then fluff with a fork.
2. Meanwhile, in a large bowl, combine the olive oil, lemon juice, tomatoes, cucumber, green onions, garlic, carrot, chickpeas and parsley. Stir in the cooled quinoa and chick- en, if desired. Season to taste with salt.
Ingredients
Serves 4
2 cups water
1 cup quinoa
Sea salt
1⁄4 cup olive oil
1⁄4 cup lemon juice
3 tomatoes, diced,
or 1⁄2 cup cherry tomatoes
1 cucumber, diced
3 green onions, sliced, or 1⁄2 red onion, diced
2 garlic cloves, chopped
1 large carrot, grated
1⁄2 cup canned chickpeas
1 cup chopped fresh parsley
1 cup diced cooked chicken (optional)
TASTE OF HOME | 47