Food Buzz

Because maybe you do care what I had for lunch...

Tuesday, June 13, 2006

Quinoa and chickpea salad

2 cups quinoa
6 small golden beets, chopped
1 large tomato, chopped
2 shallots, minced
1 can garbanzo beans, drained
1/4 cup currants or raisins
crumbled blue cheese

1/2 cup lemon juice
1/4 cup sesame oil
1 T honey

Combine quinoa with four cups water in saucepan, bring to a boil, and simmer uncovered until cooked, 10-15 minutes. In a separate pot, boil chopped beets until tender. Let both cool to room temperature before combining with other ingredients and dressing.

This makes copious amounts but works best as a side dish. I threw in some boiled fiddlehead ferns because they're still around. If you want to serve this as a main dish either add a second can of garbanzo beans or some chopped cured sausage. Toasted pine nuts would be great, too.

I bought a Spanish blue cheese, but you could also try fresh mozzarella, manchego, or even feta. At the last minute I decided the cheese wouldn't work in the salad, so I served it separately. Then when we had a mouthful of cheese followed by a mouthful of salad they made a delicious combination. Golden beets have a mellower flavor than their sister, the red, so you don't have to worry about competing strong flavors.

To make the dressing just combine everything in an old jam jar, close the lid, and shake.

This is the picture Lane took. His student loans are paid -- we're free!


liz said...

wow congrats. we will be getting our first bill this month. ug. looking forward to MY 'paid in full' post later in life. ;)

Lindsey said...

Liz gave me some quinoa when she moved. I'm glad I now have a recipe so I can use it. Everything you make looks divine.

Swizzies said...

Ahhhh, PAID IN FULL is the BEST!! It's one of the few side benefits to getting old(er). :-)

shaunamama said...

Congrats on the freedom from the student loan. That's wonderfully liberating, isn't it?