This is a delicious and light weekday lunch or dinner, full of protein and flavor!
Serves 4
Ingredients:
For the Quinoa
1 cup quinoa (uncooked)
1/2 cup chicken broth
1 cup water
1 pinch salt
1/4 teaspoon garlic powder
For the Salad Dressing
3 Tablespoons olive oil
2 Tablespoons rice vinegar
1 pinch salt
1/3 shallot, minced
1/2 teaspoon dijon mustard
For the Pickled Onions
1 small-medium red onion, thinly sliced
1/2 cup rice vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon kosher salt
Other Ingredients:
2 large carrots
1/2 large cucumber
3 small tomatoes
2 eggs
1 watermelon radish
1 can chickpeas
2 whole cloves garlic
1 Tablespoon olive oil
feta cheese
Step 1: Make the pickled onions by combining the water, vinegar, salt and sugar and heating in the microwave for 45 seconds. Pour this mixture over the sliced onions and refrigerate overnight in an airtight container.
Step 2: Make the quinoa by adding chicken broth, quinoa, water, salt and garlic powder and boiling until the quinoa is tender and the germs have opened up and all of the liquid is absorbed.
Step 3: Make the chickpeas by adding the chickpeas in their liquid, garlic and olive oil and heat on medium covered until the garlic is fragrant and the chickpeas are softened, about 15 minutes.
Step 4: Make the jammy eggs by bringing a small saucepan of water to a boil, then poke a small hole in the bottom of the egg with a sterilized thumbtack or sewing needle. Drop the eggs into the boiling water and boil for 6 and 1/2 minutes, then cool in a bowl of ice water for 3 minutes and peel.
Step 5: While the eggs are boiling and cooling, add together all of the dressing ingredients in a blender and pulse for about 45 seconds until smooth, thickened and yellow in color.
Step 6: Chop cucumber, tomato and carrots and shave the radish into thin rounds with a vegetable peeler. Then add the vegetables and chickpeas to the quinoa and mix to combine. Mix in the dressing and plate, topped with half a jammy egg, crumbled feta and pickled onions.
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