Vegetarian Salads: Quinoa~Curry~Chickpea Salad &a |
| Name: |
Maggie Gifaldi |
| Base: |
Wiesbaden, Germany |
| Recipe: |
These salads are great alone as side dishes, or you can mix them together as a complete meal!
Quinoa~Curry~Chickpea Salad (a great dish for curry)
Make quinoa as the instructions on package.
When just about done and there is still a little water to soak up, add about 1 cup of frozen peas & half can of chick peas.
Add about 1 tsp curry powder or more for taste.
A few shakes of Adoba
A few shakes of garlic powder
Sprinkle with Kosher salt to desired taste
Stir and let finish cooking.
Sprinkle with walnuts if you like nuts. It gives it a nice texture.
Fennel~Tomato~Cucumber Salad
Cut fennel however you want. I like making tiny pieces. I usually use the herb on the fennel too but there wasn't any to use so I just used the stalk. (Thanks for fennel tip Abby!!)
2 Small cucumbers (cut in slices~ I like using the really small ones... the ones that are the same circumference as the grape tomatos)
12 Grape tomatos (cut in half)
I use olive oil for salads since I don't care for the strong taste of Extra Virgin Olive Oil.
Use your favorite oil for this salad, sprinkle with Kosher Salt & garlic salt or pepper to get the taste you want!
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