Red quinoa and garbanzo bean salad with salmon

September 19, 2014
0 Ratings
  • Serves 2-3
Author Notes

A delicious healthy salad. I used red quinoa which has smaller grains and takes a litle longer to cook. It gives the salad a more appealing look. You can of course use white quinoa iif you like. The dressing has a hint of middle eastern flavours. —myfoodpassion

What You'll Need
  • 2 cups cooked red quinoa
  • 1/2 butternut squash
  • 3.5 ounces sugar snaps
  • 16 ounces garbanzo beans
  • 1 small red onion
  • 3.5 ounces haricot vert
  • 1 bunch arugula
  • 2 large salmon filets
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 garlic clove, smashed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  1. Cook the quinoa according to packet instructions. Peel and chop the butternut squash. Thinely slice the onion. Rinse the chickpeas under cold water. Make the dressing by whisking all the ingredients together in a small bowl and season to taste. Boil the haricot verts and sugar snaps in salted water until cooked al dente. Drain and rinse in cold water. Add the cooked and somewhat cooled quinoa to a large bowl. Pour in the dressing and stir to combine. Add the rest of the ingredients to the quinoa. Let it stand to marinate with the dressing until you have cooked the salmon. Season to taste with salt and pepper

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