- 1 cup uncooked quinoa
- 1 cup radicchio, chopped into 1-inch pieces
- 1/2 English (Hot House) cucumber, seeded and diced (peeled if desired)
- 1 medium carrot, peeled, julienned
- 1/4 to 1/2 medium golden beet, peeled, julienned (about 1/2 cup)
- 1/4 to 1/2 medium watermelon radish, julienned (about 1/4 cup)*
- 4 oz. sugar snap peas, thinly sliced lengthwise
- roasted chickpeas (see below)
Roasted Chickpeas (Garbanzo Beans)
- 1, 15 oz. can chickpeas, rinsed, drained and patted dry with a kitchen or paper towel
- 1 tsp extra virgin olive oil
- pinch sea salt
Meyer Lemon Vinaigrette
- 1/3 cup Meyer lemon juice
- 1 tbsp Meyer lemon peel (optional)
- 1–2 tbsp vegan Dijon mustard (to taste)
- 2 tbsp brown rice syrup
- 1/2 cup extra virgin olive oil
- 1/4 tsp sea salt
- Microgreens and chopped pistachios
- Pre-heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the chickpeas to the baking sheet and evenly coat them with the extra virgin olive oil and a pinch of sea salt.
- Roast the chickpeas in the oven for 25 minutes; stir the chickpeas (or shake the pan) around halfway through. Remove the chickpeas from the oven, and allow them to cool to room temperature.
- While the chickpeas are roasting, prepare the quinoa. Rinse the quinoa in a fine mesh sieve or strainer under cold water for a minute or until the water runs clear. (If your quinoa is pre-washed or based on preference, you may wish to skip this step.)
- Cook the quinoa according to the manufacturer’s instructions. (Typically: bring 1 cup of quinoa and 2 cups of water to a boil in a medium-sized saucepan. Once boiling, reduce the heat, cover and simmer for approximately 15 minutes, or until the water has evaporated. Allow the quinoa to sit for 5-15 minutes; fluff with a fork and voila! Your quinoa is ready.)**
- Make the Meyer lemon vinaigrette. In a blender or food processor with an S blade, combine Dijon mustard, brown rice syrup, Meyer lemon juice, Meyer lemon peel, and salt. Whirl away for a few seconds until smooth. Then stream or add in the olive oil, a bit at a time, until the vinaigrette fully emulsifies. Adjust seasoning(s) or sweetness level as you wish.
- Add the quinoa (it’s okay if it’s a bit warm, but not too hot), snap peas, cucumber, radicchio, carrots, beets, radish and roasted chickpeas to a large bowl. Toss with half (1/2) of the Meyer lemon vinaigrette.
- Top the quinoa salad with microgreens and pistachios as desired. Serve the salad with the remaining vinaigrette on the side for people to drizzle more atop as they wish.***
*If you have trouble finding watermelon radish, any traditional red radish will do.
**You may wish to cover your quinoa with a clean kitchen towel and a saucepan lid while it sits (prior to fluffing). This cooling method tends to absorb superfluous moisture, allowing quinoa’s natural fluffiness to shine through.
*** This salad tastes delicious fresh but may be kept covered in the fridge for 3-4 days and enjoyed as leftovers.