关于此食谱

这个藜麦沙拉食谱是最好的！每个人都喜欢这种健康的藜麦沙拉，由藜麦、鹰嘴豆、红灯笼椒、黄瓜、欧芹和柠檬制成。它也是素食和无麸质的！食谱可制作4份中等沙拉或8份配菜沙拉。

步骤说明

1. 1

   To cook the quinoa: Combine the rinsed uncooked quinoa and the water in a medium saucepan. Bring the mixture to a boil ^[over medium-high heat], then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

2. 2

   In a large serving bowl, combine the chickpeas, cucumber, red bell pepper, red onion and flat-leaf parsley. Set aside.

3. 3

   In a small bowl, combine the olive oil, lemon juice, red wine vinegar, garlic and fine sea salt. Whisk until blended, then set aside.

4. 4

   Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of fine sea salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

5. 5

   This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

备注

笔记 食谱灵感来自我的食谱中过度香草化的鹰嘴豆沙拉（第71页）和我的藜麦塔布沙拉。 *藜麦说明：如果您碰巧有3杯剩余的熟藜麦，您可以使用它而不是烹饪更多。改变它：这个沙拉按写法很棒。您可以将其放在新鲜蔬菜上，额外滴一点橄榄油和挤一点柠檬汁作为调料。随意用碎羊乳酪或一匙腰果酸奶油（食谱在我的食谱中，第217页）。