Don’t you just love a hearty, meaty salad that fills you up in a healthy way, one that is just right served with a side of lean protein, perhaps baked fish fillet or grilled chicken breast? I am always on the lookout for such a creation and I think this one fits the bill. Inspired by Marzia’s blog, littlespicejar.com, I was on the hunt for a transportable salad to share with my sister, Trish. We met up recently at the Atlanta airport and drove together to Thomasville, Georgia, to pay our last respects to one of our favorite aunts, Carolyn Beiler, our mom’s youngest sister.
As we rolled south on I-85, we scarfed down my salad creation, still managing to talk between bites as only “catching up” sisters can do. As we scraped the last of the salad from the tin bowls, we agreed that this recipe should be documented. I hope that you will customize it to your liking. It’s a good one. It leans toward Morocco in its flavor profile. Serve it with cubed chicken or a baked mahi mahi fillet.
The salad and dressing ingredients.
I like to toast the quinoa in the dry pot for a few minutes before cooking it. It adds a nutty flavor.
While the quinoa cooks, lightly roast an ear of corn. (Or cook it in hot water a few minutes or leave it raw).
12-15 minutes and the quinoa is perfect. I added 1/2 tsp of chicken flavored Better Than Bouillon to the water for added flavor.
Rinse and drain the chick peas. Cut the kernels off the corn cob. Prepare the other ingredients and combine everything in a bowl.
Prepare the lemon dressing in a small jar and shake to combine.
Pour the dressing over the salad and gently toss to combine. Serve immediately or refrigerate.
Quinoa and Vegetable Salad with Lemon Dressing
1/2 c. uncooked quinoa (cooked according to directions to produce 1 1/2 cups cooked quinoa)
1 (15 ounce) can chickpeas, rinsed and drained
1 c. thinly julienned raw carrots
1 ear of corn, lightly roasted or raw, kernels cut off the cob
4 scallions, thinly sliced
1/2 bunch cilantro, roughly chopped
1/4 c. chopped dates
1/4 c. golden raisins or craisins
1/4 c. chopped pistachios (or other chopped nuts)
1/4 c. pomegranate arils
Lemon Dressing
1/4 c. fresh lemon juice (juice from one generous lemon)
1/4 c. olive oil
1 Tbs. maple syrup
1 tsp. cumin
1 tsp. salt
1/4 tsp. cayenne pepper
course ground pepper to taste
Combine all the salad ingredients in a bowl, stirring gently. Place all the dressing ingredients in a small jar and shake to emulsify. Drizzle over the salad; you may not need all the dressing. Taste and adjust the salt and pepper as needed. Makes 4 servings. Leftovers taste great the next day.
Dinner is served. Moroccan inspired salad with baked mahi mahi fillet.
As for the sisters, if you ever get the chance, please place an order to be a part of a sister quartet like mine. Don’t know what I’d do without them.