The thing is, with the shorter days I find myself getting home from work when it’s still dark outside and when there’s no natural light, I can’t take nice photos.
I’ve been trying my best to make a few things for the blog on the weekends and am happy to present you with this beauty today. It’s just in time for the weekend and just in time for post-Thanksgiving!
This salad came about when I was doing some pantry cleaning. Every couple of months I like to check and see what’s happening in my cupboards and use up what we have. Turns out, I have a lot of black rice that I never make, a ton of dried AND canned chickpeas, every nut in the whole world (roasted and raw), every seed in the whole world, and a pound or two of dried quinoa. Lucky for me, I LOVE quinoa and also love making salads with it.
For this salad I got to use up my quinoa, some sliced almonds, dried cranberries, chickpeas and frozen edamame all at once! I love adding colour and different textures to my salads so I went ahead and added in some Italian parsley and red pepper. The whole thing was fabulous!
Oh! And adding some lime juice to the dressing is key – it adds a really wonderful flavour!
This salad makes about 6 servings so I’ve been eating it non-stop for lunch. It’s one of those super healthy things that I don’t mind eating every day. And Paul loves it too!
So grab a big bowl and get tossing friends!! I know I will be 🙂
Have a great weekend! xx
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup edamame, cooked and shelled
- 1/3 cup sliced almonds
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 cup Italian parsley, finely chopped
- 1/3 cup dried cranberries
- 1 red bell pepper, diced
- 2 tbsp extra virgin olive oil
- 1 lime, juiced
- 2 tsp balsamic vinegar
- 1/2 tsp Kosher salt
- Fresh cracked pepper, to taste
- In a medium-sized pot over medium heat, combine the quinoa and the water. Bring the mixture to a gentle boil, then cover the pot and reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Add the quinoa to a large bowl and fluff with a fork. Set it aside to cool.
- Meanwhile, cook the edamame according the package directions.
- To toast the sliced almonds, heat them in a small skillet over medium-low heat, stirring frequently, until they are fragrant and begin to turn golden on the edges. Don't let them burn! Transfer toasted almonds to the same bowl that the quinoa is in. Add in the chickpeas, chopped parsley, dried cranberries, and diced bell pepper. Toss to combine.
- Mix together the dressing ingredients (olive oil, lime juice, balsamic, salt and pepper) in a small jar and adjust to taste, if necessary.
- Drizzle the dressing over the quinoa salad, add salt to taste, and chill until ready to serve.