I somewhat struggle when my daughter comes over for lunch because she is vegetarian, although I adapted pretty quick with that, but now she is also sensitive to gluten. I have come to understand that gluten is in so many foods that I would have never suspected. Of course the flour and its related food products like any baked goods or pastas were understandable, but it is a ingredient in so many other foods that I would have never imagined. Wheat is used in many, many other food products from soy sauce to veggie burgers. A lot of the vegetarian substitutes have gluten in them for binding. This knocked out a lot of the foods that I kept on hand when she would come over. In the winter I would make a lot of soups, even last minute if she came over, but in summer I find it a bit more difficult. I guess one thing is that it needs more planning, but today I managed to quickly put together a delicious salad for our lunch. I have been doing a lot lately with quinoa and this salad had that as one the the key ingredients along with chickpeas and pimento. I thought I would share the recipe with you all. The recipe book is called
Quinoa 365 ~ The Everyday Superfood , written by 2 sisters, Carolyn & Patricia, who call themselves the Quinoa Sisters. When I was out in B.C. last fall I came across this book at my friend Mae's home. I should share with everyone that I am somewhat addicted to cookbooks! I can curl up with a good cookbook and have a great time exploring recipes and ingredients. Anyway.....I had not had any exposure to quinoa before and I was curious about it. It is a 'good for you' type of food! Packed with nutrients of which the most important one is protein. I have tried many of the recipes and there is one for a chocolate cake that is a huge hit at our home!! It's absolutely delicious! But today called for a salad since our temperatures here are currently running in the high 30's to low 40's! It called Pimento Chickpea Quinoa and here's a pic of the final product.
Pimento and Chickpea Quinoa ( credit goes to
Quinoa 365 )
1/2 cup quinoa
1 cup water
2 19oz cans chickpeas, drained and rinsed
1/3 cup finely chopped fresh parsley
1- 2 fl oz jar sliced pimento, drained
3 tbsp capers, drained
2 tbsp sliced green onion
2tbsp olive oil
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp minced fresh garlic
Pinch cayenne pepper
Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow the quinoa to cool.
Combine the chickpeas, parsley, pimentos, capers,green onion and quinoa in a large bowl and set aside.
In a separate bowl, mix the oil, lemon juice, mustard, garlic and cayenne until well blended. Pour the dressing over the chickpeas and quinoa mixture and stir well. For the best flavour, let the salad sit at room temperature for 30 minutes prior to serving.
The only thing I changed was a tablespoon less capers and I added a bit more olive oil as the dressing seemed a bit tart.
Enjoy!!
Maggie
