Description
Quinoa (keen-wah) is a grain that contains enough protein that it can replace meat! Similar to couscous, it’s quick to cook, light in flavor and very versatile. Try this salad on a bed of romaine lettuce or as a side dish by itself
Ingredients
Prep Time:
Total Time:
Instructions
To make the chive infused oil: In a blender/food processor, combine the chives, extra virgin olive oil and ½ teaspoon salt and blend thoroughly. Pour through a fine sieve to separate the solids.
To make the quinoa: Boil water in a small pan and add quinoa. Cover and simmer for about 15 minutes or until all water has been absorbed, then fluff quinoa to loosen grains. Let cool to room temperature. Fold in the chickpeas, feta cheese, green onions, cucumbers, red bell pepper, curry powder, salt and pepper, and drizzle with chive infushed oil. Serve on a bed of lettuce leaves or wrap in lettuce leaves for a fresh hand roll.
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Source:
Chef Michi Watarai
