Chickpea and Quinoa Salad in Sweet Pepper Bowls
These appealing pepper bowls are filling enough to serve as a main dish for any festive summer meal. Perfectly portable, they make a wonderful picnic entree. Laura Theodore also has a multi-course menu for vegans looking for picnic ideas.
Ingredients
1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼ teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)
Directions
1 - Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.
2 - Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl.
3 - Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
4 - Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.
5 - Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.
Tips/Techniques
The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.
http://www.pbs.org/food/recipes/chickpea-quinoa-salad-sweet-pepper-bowls/
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