- 2 c. water
- 1 c. quinoa
- 2 tsp. curry powder or garam masala
- 8 green onions, chopped
- 2 15 oz. cans chickpeas, rinsed and drained
- 2 c. shredded carrots
- 1/2 c. dried cranberries
- Yogurt-cumin dressing, recipe below
Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.
Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.
You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.