Quinoa Beet and Chickpea Salad with Mint and Lemon Zest

Ingredients

• 1 cup quinoa
• 2 medium, peeled and diced beets
• 1 can (400g) cooked chickpeas
• 1 medium, diced cucumber
• 1/4 cup, chopped parsley
• 1/4 cup, chopped fresh mint
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon coconut aminos
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 cups water

Steps

1. 1. Rinse the quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Set aside to cool.
2. 2. While the quinoa is cooking, place the diced beets in a separate saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for about 10-12 minutes until tender. Drain and let cool.
3. 3. In a large mixing bowl, combine the cooked quinoa, beets, chickpeas, cucumber, parsley, and mint.
4. 4. In a small bowl, whisk together the lemon zest, lemon juice, coconut aminos, ground cumin, and black pepper to create the dressing.
5. 5. Pour the dressing over the salad, and gently toss to combine all ingredients thoroughly.
6. 6. Serve chilled or at room temperature, garnished with additional fresh mint if desired.

Notes

• The dish is hearty and refreshing, perfect as a meal on its own or as a side.

Substitutions

• If you do not have fresh mint, you can substitute with basil for a different flavour.