This is such a hearty meal. It is packed with nutrients and flavors. Sun dried tomatoes and olives lift up the rest of the ingredients in this salad but the dressing takes it to a different level! It is as great an option for lunchboxes as it is for dinner parties. It is easy to prepare and it keeps really well for hours, gets even better with time, soaking up all those sun dried tomato and olive flavors.
- 1up quinoa
- 1 can 400gm chickpeas
- 1 medium cucumber
- 1/2 red bell pepper any color
- 1/2 yellow pepper
- 1 medium red onion
- 1/4 cup diced green or black olives
- 1/4 cup sun dried tomato
- handfull of basil leaves
- 1/4cup EVOO (extra verging olive oil)
- 1/4cup orange juice
- 1/2tsp dry basil
- 1/2tsp dry oregano
- 2 halves sun dried tomato
- 1/4cup white balsamic or grape vinegar
- Sea salt, pepper to taste
Cook the quinoa according to the instructions on the package. Dice all the vegetables into little 1cm cubes. Rinse the chickpeas under running cold water, drain. To make the dressing place all the ingredients in a blender and blend until smooth. If you’re doing it by hand just crush and dice the sun dried tomatoes as much as you can into a paste-like consistency. Whisk the rest of the ingredients together with the sun dried tomatoes.
This dressing, obviously, keeps well in the fridge for a long time so I recommend making a big batch and have it on hand as you’ll be using it a lot, trust me.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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