Chickpea and quinoa salad

Today’s What’s Cookin’, iRunNation? recipe comes from my good friend Eblows. She  recently completed the 10km at Ottawa Race Weekend in 53 minutes + change. What fuels this speedster (and will it also work for slowpokes)?

Chickpea and quinoa salad

1 cup uncooked quinoa

2 carrots

1 celery stalk

½ cup raisins

2 green onions

1 bell pepper (red, orange, or yellow)

1 can chickpeas

Dressing:

3 tablespoons curry powder

1 teaspoon cumin

2 tablespoons lemon juice

2 tablespoons sesame oil

Directions:

1. Cook quinoa accordingly to package directions (I used red quiona in 2.5 cups of water for about 30 minutes).  Drain and let cool.
2. Meanwhile rinse and drain chickpeas.  Dice carrots, celery, pepper, and green onion.
3. In a small bowl, whisk together dressing ingredients.

Combine all ingredients and let sit over night in the refrigerator.  It’s much better when the flavours can mingle.

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