My fiancée and I recently started working out at a fitness boot camp that provided a clean eating meal plan. As we were getting tired of open-faced turkey avocado sandwiches and salads without dressing, I thought I would venture out and try different ways to eat light and healthy, while incorporating lots of yummy and fiberful veggies and enough protein to keep us energized and strong throughout the day. So I thought quinoa and chickpeas would be the perfect power couple for the job. In my fight against the summer heat, I shield myself with lots of sunscreen and eat lots of cold dishes that are full of hydrating veggies. I hope that you enjoy this summer salad as part of your backyard BBQ spread or as part of a healthy eating routine!
My problem with clean and healthy eating is that it can be extreme and bland. I don’t enjoy foods that contain zero salt and zero fat. They are incredibly unsatisfying and leave me with almost irresistible cravings for fat, salt, AND sugar (salted caramel ice cream anyone?). So to trick my mind into eating healthier, I often have to disguise my healthful foods and dress them up so that they feel more gourmet and not like I’m eating “grass,” in the words of Paula Dean. The solution: lots of fresh herbs, spices, moderate amounts of salt, and even, dare I say, some sugar and fat! Asian cuisine uses a balance of these flavors and it seems to satisfy palates enough so that dessert is not needed on day-to-day basis. Fruit after a meal usually satisfies any lingering sweet tooth.
This recipes uses Persian cucumbers, which are especially crispy and delicious. One quick tip when making a cucumber dish is to remove the fleshy seeded part in the middle to prevent excess fluid from entering your dish. The crunchy outer flesh is the more enjoyable part of the cucumber in my opinion. So I usually just remove the seeds and snack on the middle parts or use them as skin food for my face. =)
Prep Time: 20 minutes
Marinade time: 2 hours-overnight
1 cup dry quinoa
2 cups water
2 red bell peppers, chopped
1/2 onion, chopped
1 shallot, finely diced
1 bunch of flat leaf parsley
5 Persian cucumbers, diced
1 can chickpeas, drained
1 tsp Goya Adobo all-purpose seasoning
pepper to taste
juice of 1 lime
1 tbsp Modena white vinegar
6 small avocados (add upon serving)
Add quinoa and water into a pot and bring to a boil, then reduce to medium low heat. Allow to cook for ~20 minutes until quinoa is translucent and its spirals begin to separate from the grain. Set aside to cool after it is done.
In the meantime, finely dice bell pepper, onion, shallot, and parsley and mix together.
When cutting cucumbers, slice in half length-wise and remove seedy flesh in the middle. Save seedy flesh for skincare or for separate snacking.
Mix chopped up vegetables with lime juice, vinegar, and Goya seasoning. When juicing the lime, try to get some of the oils from the skin out-it intensifies the lemon flavor.
Add garbanzo beans and cooled quinoa and mix well with diced vegetables. Add additional salt and pepper to taste.
Let it sit for at least 2 hours. For best results, let sit overnight.
Serve with fresh avocado. Do not pre-mix avocado into the salad as it will brown.