This is the quinoa salad that I made to use the Miso – Turmeric dressing from Bon Appetit with. Here is the link to that recipe from a previous post.
I used what I had in the refrigerator in the quinoa salad, so you can change-up the vegetables if you want. There is a combination of fresh vegetables cut up quite small & some crispy roasted chickpeas…I spiced the chickpeas & roasted them until they were nice & crunchy. All of this combined with the dressing really made a spectacular dish. If you do not like quinoa, use any grain you prefer…. couscous, rice, barley….This was so good!
Here is the recipe
Quinoa Salad with Miso-Turmeric Dressing
1 can of chickpeas, drained & pat dry
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp cayenne or to taste
1 cup quinoa or any grain of your choice, uncooked
1/2 half red pepper, diced
1/2 orange pepper, diced
1 carrot, shredded
1 stalk of celery, sliced
- Put the drained & dried chickpeas onto a lined baking sheet, toss them with the oil, salt & cayenne. Roast in a 450f until crispy…check often, takes about 20 -30 minutes let cool. I did mine at 400f for 30 minutes & they were soft still so I increased the temperature to 450f for 10 min & some had gotten a bit too crispy….
- While the chickpeas are roasting, cook the quinoa or other grain of your choice, according to the package & let cool. It does not have to be cold but not hot….
- When the quinoa is cool, add the red pepper, orange pepper, carrot & celery,
- Add the cooled chickpeas
- Add the Miso-Turmeric dressing, as much as you like, I had some left over
- Toss to combine