Recipe by: Eileen M.
Ingredients:
- ½ C Quinoa, rinsed well (white, red or tricolor) or substitute with Bulgur wheat instead
- 1 15oz can Chickpeas, drained and rinsed (or 1 ½ C cooked)
- 1C cherry tomatoes, sliced in half
- 1C chopped cucumber
- ½ C flat leaf parsley, minced (optional: substitute or add mint or cilantro as well)
- 2 scallions, minced
- For dressing: 3 TBSP Crisp Cucumber Balsamic, less or more to taste (optional: Substitute Fresh Basil Balsamic)
Directions:
- Cook the Quinoa according to package directions. Drain well and transfer to a large bowl to cool.
- When the Quinoa is cool, add the remaining ingredients including the dressing. Toss to combine.
- To serve, spoon onto a bed of your favorite greens, such as Frisee (as pictured), Arugula, Spring salad mix or Romaine lettuce.
Notes:
- To make the basil ribbons, stack 5 leaves, roll tightly from bottom to top and slice from side to side. Repeat with the next 5 basil leaves.