This is an easy dinner or a summer potluck dish.
kinwa or kinuwa
(Quechua language)
Serves 4-6
< quinoa* plant
1 cup (240 g) each: cherry tomatoes cut in half, quinoa (is gluten free), diced cucumber, and crumbled feta cheese
1 15-ounce can (420 g) garbañzo (chickpeas), drained and rinsed
1/4 cup (60 ml) each: organic lemon juice, chopped shallots or onion, and pine nuts or walnuts
2 Tbs. (30 ml) red wine vinegar
2 tsp. (10 ml) organic honey
1/2 tsp. (2,5 ml) each: black pepper and olive oil
3 cups (730 ml) roughly chopped organic kale
1. Cook the quinoa. Drain off any excess liquid and cool completely.
2. Transfer to a bowl.
3. Add garbañzo beans, tomatoes, cucumber, shallots.
4. In another bowl, whisk together vinegar, lemon juice, honey, and black pepper.
5. Slowly add the oil, while whisking some more.
6. Pour the dressing over the kale, toss together.
7. Put the feta cheese in a bowl for diary-free serving, as well as nuts for any nut-allergies.
8. Refrigerate any leftovers...if there is any after serving this salad!
*high is fiber and protein
1 cup (240 g) each: cherry tomatoes cut in half, quinoa (is gluten free), diced cucumber, and crumbled feta cheese
1 15-ounce can (420 g) garbañzo (chickpeas), drained and rinsed
1/4 cup (60 ml) each: organic lemon juice, chopped shallots or onion, and pine nuts or walnuts
2 Tbs. (30 ml) red wine vinegar
2 tsp. (10 ml) organic honey
1/2 tsp. (2,5 ml) each: black pepper and olive oil
3 cups (730 ml) roughly chopped organic kale
1. Cook the quinoa. Drain off any excess liquid and cool completely.
2. Transfer to a bowl.
3. Add garbañzo beans, tomatoes, cucumber, shallots.
4. In another bowl, whisk together vinegar, lemon juice, honey, and black pepper.
5. Slowly add the oil, while whisking some more.
6. Pour the dressing over the kale, toss together.
7. Put the feta cheese in a bowl for diary-free serving, as well as nuts for any nut-allergies.
8. Refrigerate any leftovers...if there is any after serving this salad!
*high is fiber and protein
