Carrot + Beet Slaw with Quinoa and Chickpeas

MEAL TYPE: Entree, Salad

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 4 SERVINGS

With quinoa, chickpeas, and walnuts, this vegetarian salad provides three sources of protein, making it a balanced meal all by itself. The Vitamins C and A in the fresh parsley add an extra nutritional boost and immune support. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

2 Tbs. fresh lemon juice

1 Tbs. red-wine vinegar

2 Tbs. shallot, minced

1/2 tsp. honey

½ tsp. ground cumin

1/8 tsp. cayenne pepper

½ tsp. fine sea salt

1/4 cup extra-virgin olive oil

3/4 cup quinoa

1 large beet, julienned

2 large carrots, julienned

1/2 cup fresh parsley, finely chopped

1 cup cooked chickpeas (if canned, drained and rinsed)

1/2 cup walnuts, chopped

3/4 cup raisins

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INSTRUCTIONS

Prepare the dressing by placing the lemon juice, red-wine vinegar, shallot, honey, cumin, cayenne pepper, and sea salt in a food processor. Begin to process and, with the motor still running, slowly add the olive oil and process until smooth. Taste, adjust seasoning, and set aside.
In a medium pot, combine quinoa and 1 ½ cups water. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork. about 15 minutes. Once quinoa has fully cooked<, place it in the fridge to cool for about 20 minutes before serving.
In a large bowl, combine the quinoa, beet, carrots, parsley, chickpeas, walnuts, and raisins. Drizzle with dressing, toss, and season to taste with a little more salt and pepper if needed. Serve salad at room temperature or chilled.

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