(Linked to Cybele Pascal’s 3/25/11 Allergy Friendly Friday, click through for other allergy friendly links!)
I posted pictures (note the expert mushroom slices above, they were done by my husband, I still have a lot to learn about using a knife properly but mushrooms taste better when he chops them so thinly), the cilantro lime dressing recipe, and the roasted curry chickpeas recipe. Here’s where it all comes together! Maybe it is silly to have a recipe for a salad as I suppose this is more like a “meal idea” but at any rate, here goes nothing. . .
2 quart saucepan
Knife, Peeler, Cutting Board
Green Leaf Lettuce
(Any other veggies you like, we’ve used Jicama even)
To make the quinoa, you just need to use 2 cups of liquid to every 1 cup of quinoa. Rinse the quinoa, add it to the liquid in the pot and heat until boiling. Reduce heat to low, cover and set your timer for 15 minutes or until the liquid is absorbed. Fluff with a fork before serving. We usually eat this salad with quinoa but for the pictures we used brown rice couscous by Lundberg because we’d had quinoa tabbouleh the day before. My husband likes this with red quinoa over the regular sort and I do enjoy it that way but most people say there’s not a difference between regular and red quinoa.
Make a base of lettuce, add your grain of choice, top with veggies, then salt to taste, add roasted chickpeas, and finally drizzle with dressing.
Trust me, it is delicious! I don’t even miss ranch dressing with this one.