Quinoa is known for its health benefits: the high fiber, protein, vitamins and minerals make it a no-brainer–plus it is delicious! But the craze on quinoa this season is it is kosher for Passover which comes as welcome news to a holiday over run by dry matzo. So, for our Seder I made a quinoa chickpea salad with veggies and mint.
Peppers: Yellow, Red
Lemon, zest and juice
Salt and Pepper
1. Cook Quinoa: Rinse until the bubbles are gone then cook in a 1 quinoa :1.25 water ratio. Salt the water so flavor is cooked into the grain. Bring to a boil then simmer until water is cooked out.
2. Chop all veggies and mix chickpeas then add lemon zest, juice, salt and pepper and olive oil.
3. Add cooled quinoa to the salad and add fresh chopped mint and parsley.
I like to serve this more on room temperature side than cold but it up to you!