This salad is delicious with any number of ingredients – instead of the corn, try finely chopped cauliflower, diced apple or a handful of chopped dried apricots.
1 cup (250 ml) quinoa
1 19 oz. (540 ml) can chickpeas, rinsed and drained
1 cup (250 ml) canned, frozen or cut-off-the-cob corn kernels
1/2 red pepper, seeded and chopped
1/4 cup (60 ml) chopped purple onion
1/2 cup (125 ml) chopped fresh cilantro or parsley
1/3 cup (85 ml) canola or olive oil
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) honey or brown sugar
1/2 tsp (2 ml) curry powder or paste
In a medium pot of boiling water, cook the quinoa for 15 minutes, or until there is no visible white core in the middle. Drain well in a sieve and return to the warm pot; cover with a tea towel and set aside to cool.
Meanwhile, in a medium bowl combine the chickpeas, corn, pepper, onion and cilantro or parsley.
In a small bowl, whisk together the oil, lime juice, vinegar, honey and curry powder. Pour over the chickpea mixture and stir to coat well.
Refrigerate until serving time. To pack to go, put some quinoa in the bottom of a jar and top with chickpea salad. If you’re not taking it to go, spread the quinoa out in a shallow bowl or serving platter, and spoon the chickpea salad overtop. If you like, season with salt and pepper before serving.
Originally published in ParentsCanada magazine, June 2015.