Quinoa, Broccoli and Chickpea Salad
This week’s culinary school assignment was to create an original recipe using a grain, a legume and a crunchy vegetable. TBH I took the easy way out and made this grain salad but I swear it’s really really good! Broccoli ,quinoa with crispy chickpeas - make it this weekend and you’ll have not sad desk lunch and snacks all week! Here’s what you need
Quinoa, Broccoli and Chickpea Salad
INGREDIENTS
1 16 oz can chickpeas
1 cup quinoa
2 cups water
1 lbs broccoli
1 medium shallot, minced
1/4 cup olive oil plus 1 tbs for roasting chickpeas
juice of one lemon
2 cloves garlic, creamed
3 Tsp Salt, divided, plus more to taste
INSTRUCTIONS
1. Preheat oven to 400F. In a strainer, rinse chickpeas. Spread out on a baking sheet lined with towels until dry to the touch, about 20 minutes. Once dry, toss with 1 tbs olive oil and 1 tsp salt and spread out on a parchment lined baking sheet. Roast in oven until golden brown and slightly crispy, 20-30 minutes. Once done, set aside and allow until cool to the touch.
2. While chickpeas are drying out, bring two cups of water to a boil in pot, add 1 teaspoon of salt and quinoa, cover and bring to a boil. Once boiling, lower to a simmer and cook until liquid is absorbed, about 10 minutes. Once done, remove lid and delicately fluff quinoa with a fork. Transfer to a parchment lined baking sheet and spread out evenly, allow to cool entirely.
3. Prepare your broccoli in two steps. First, hold broccoli over a large bowl by the stem and with a sharp knife carefully slice off the florets, rotating as you go. You want a mixture of 1 inch florets and tiny couscous sized buds. Continue slicing until you reach the stems.
4. Trim and chop the stalks, which are delicious and unfortunately often discarded. Using a vegetable peeler, peel the fibrous outer layers of the stalk until you get to the tender light green exterior. Finely chop stalk, so pieces are just slightly larger than broccoli buds and quinoa, add to the bowl.
5. Add shallots, cooled quinoa and chickpeas to the bowl with final teaspoon of salt and mix. Add olive oil, lemon juice and creamed garlic, gently toss to combine. Taste and add more salt. Serve immediately or store in sealed container for up to a week.