This is a repeat! I’m making this salad on Global this morning in honour of Apple Month, and so thought I’d post it here in case anyone comes looking for it. Here it is!
This is a salad I did awhile ago for Swerve, and I can’t get enough of it.
Quinoa Salad with Chickpeas, Feta and Apples
1 cup quinoa, rinsed in a fine sieve
1/4 cup golden or sultana raisins
1 19 oz. (540 mL) can chickpeas, rinsed and drained
a big handful of flat-leaf parsley, chopped
1/2 cup crumbled feta (or as much as you want)
1 tart-ish apple, chopped
1/2 cup toasted walnuts or almonds
1/4 cup canola or olive oil
1/4 cup rice or white wine vinegar
2 tsp. brown sugar or honey
1/4 tsp. curry paste or powder
Cook 1 cup quinoa according to package directions (or there are directions here); dump into a wide salad bowl and set aside to cool. (Tip: add the raisins as it cools – the raisins will plump up as they absorb any excess moisture.) Add the chickpeas, parsley, feta and apple and drizzle with dressing. (To make the dressing: shake all the ingredients up in a jar.) Toss, then sprinkle with toasted walnuts or almonds right before serving.