Sunday, April 06, 2008

Asparagus, Chickpea, Quinoa Salad

101 Cookbooks is a good source of recipes for me lately. Anticipating spring, I got some asparagus (Mexican) and made this quick dish.



It really does come together fast (maybe not 10 minutes). I substituted 2 C. quinoa cooked with 4 C. water for the brown rice in the original dish. It was probably too much -- 1 to 1 1/2 C. would be better.

Verdict: A-
Credits: 101 Cookbooks
Leftovers? Yes, and very good cold. May need a touch more dressing the next day since quinoa and chickpeas are absorbent.

Notes: The tahini dressing is good for other salads too. In this case, make it thin -- the quinoa will suck it up.

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