Warm Tricolor Quinoa salad with spicy chickpeas & roasted red pepper. ???
Ok I know, I was not supposed to eat quinoa geographically speaking, since I am Mediterranean and she is South American, but that’s what I love about globalization.
Guest starring my pumpkin skordalia dip just to offer a Mediterranean touch in the situation.
⚜️Ingredients:
3/4 cup quinoa rinsed. (Makes 2 cups cooked.)
1 cup chickpeas boiled
1 red pepper roasted
Fresh mint
Carrots in thin coins
Sunflower seeds 3 tbsp
1/2 tsp curry
1/2 tsp ginger
Some Tabasco (optional)
Salt & pepper
Olive oil
⚜️Directions:
Boil the quinoa with 1 1/2 cups water & salt in low heat with the carrots till it absorbs all the water. Let covered with a towel for 10 minutes. ALWAYS!
In a pan with some olive oil put the chickpeas, carrots, sunflower seeds and the spices. Stir constantly for 3 minutes. Add the roasted pepper and 2 tbsp of chopped fresh mint and mix.
Add the cooked quinoa and mix all together. Season. Serve with fresh mint!
Ζέστη σαλάτα με τριχρωμη κινόα, πικάντικα ρεβύθια και ψητή κόκκινη πιπεριά. ???
Το ξέρω, δεν θα έπρεπε να τρώω κινόα από γεωγραφικής άποψης, όντας Μεσογειακή και εκείνη Νότιο Αμερικάνα αλλά αυτό είναι που λατρεύω με την παγκοσμιοποίηση.
Επίτιμος καλεσμένος η σκορδαλιά από κολοκύθα! Για να δώσω ένα μεσογειακό άγγιγμα στην όλη φάση.!
