Warm Quinoa, Spring Mix, and Chickpea Salad

For those looking for a tasty spin on their usual post-workout protein and carb mix, this quinoa salad is the way to go. Novice cooks will love quinoa because it is simple and quick to prepare. Recovering bodies will like it because it is a plant-based source of complete protein, a good source of carbohydrates, fibre and  magnesium and even a source of antioxidants, good fats, and some iron.

Here I complement the quinoa with some toasty chickpeas, fresh crisp spring mix, flavourful grilled veggies, and a salty hint of feta. This salad is delicious as a main, but also works well as a side dish paired with grilled chicken or tofu. And for those feeding their hungry families, this dish even got a thumbs up from my three boys! Happy cooking!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 6 servings

INGREDIENTS

Salad

3 cups quinoa, cooked

6 cups spring mix salad greens, washed and dried

2 cups canned chick peas, rinsed and drained

Olive oil

Pinch of salt

½ cup crumbled feta

1 medium zucchini, sliced

2 cups cherry tomatoes, whole

½ cup fresh basil, chopped

Dressing

¼ cup olive oil

4 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

INSTRUCTIONS 

1. Preheat oven to 4500F.

2. Rinse and pat dry the chickpeas. In a medium bowl combine chickpeas with a drizzle of olive oil and a pinch of salt. Pour the chickpeas onto a baking sheet and bake for 15-20 minutes until browned. Remove from the oven and let cool. For crispy chickpeas, roast them longer, about 30-40 minutes, stirring often and watching for burning.

3. Meanwhile, cook the quinoa according to package instructions.

4. While the quinoa and chickpeas are cooking, wash the zucchini and tomatoes. Slice the zucchini and combine in a bowl with the whole cherry tomatoes. Drizzle with enough olive oil to coat, about a tablespoon, and toss together. Grill the sliced zucchini and whole tomatoes until tender using a countertop grill or a grill basket on an outdoor barbeque.

5. Portion the quinoa into a serving bowl. Serve topped with the spring mix, grilled vegetables, roasted chickpeas, crumbled feta and fresh basil.

6. Whisk together dressing ingredients. Drizzle on the salad to taste.