Quinoa-Kasha Salad with Chickpeas, Zucchini, Grape Tomatoes, Lemon and Herbs

Category: 
Salads, Side Dishes

From our COOKS! 2013 Issue.

Easy

Quinoa-Kasha Salad with Chickpeas, Zucchini, Grape Tomatoes, Lemon and Herbs

Ingredients

For 4 Person(s)

Recipe

  • For the quinoa:
  • 1 cups quinoa
  • 1 3/4 cups water
  • Salt, to taste
  • 1 For the kasha:
  • 2 cups water
  • 1 cups kasha
  • Salt, to taste
  • For the salad:
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 2 small zucchini, washed and diced
  • 1 Salt and black pepper, to taste
  • 1 1/2 cups grape tomatoes, washed, halved and seeded
  • 3 cups cooked quinoa
  • 3 cups cooked kasha
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 1 lemon's zest, minced
  • 1 lemon's juice
  • 1/4 cups flat-leaf parsley, washed and chopped
  • 1/4 cups fresh mint (peppermint, if available), washed and chopped
  • 2 tablespoons fresh oregano, washed and chopped

Quinoa-Kasha Salad with Chickpeas, Zucchini, Grape Tomatoes, Lemon and Herbs Directions

  1. Make the quinoa: Pour the quinoa into a fine-mesh strainer and rinse thoroughly with cool running water for 45 seconds to 1 minute, or until the water runs clear.
  2. In a pot with a tight-fitting lid, combine the washed quinoa, water and a small amount of salt. Bring the water to a boil over high heat. Reduce the heat to low, place the lid on the pot and allow to simmer for 15 minutes.
  3. After the quinoa has cooked for 15 minutes, remove the pot from the heat. Allow the quinoa to rest for an additional 10 minutes without removing the lid. When the quinoa has rested for 10 minutes, remove the lid, lightly fluff using a fork and reserve at room temperature or chill.
  4. Make the kasha: In a small pot, bring the water and salt to a rolling boil.
  5. Meanwhile, pour the kasha into a fine-mesh strainer and rinse thoroughly with cool running water for 45 seconds to 1 minute. Leave the kasha in the strainer and allow to drain for a few minutes.
  6. Add the kasha to the boiling water, immediately reduce the heat to low and cover with a lid. Cook on low for 10 minutes then remove the pot from the heat and allow to rest, covered, for 15 minutes. After the kasha has rested, remove the lid, fluff with a fork and reserve either chilled or at room temperature.
  7. Make the salad: In a large sauté pan, heat the olive oil over a medium-high flame. Add the garlic and allow to brown evenly. Remove the garlic and discard. Add the zucchini to the pan, season with salt and pepper and toss to coat evenly. Allow the zucchini to cook until tender, about 3-5 minutes, tossing frequently. Add the tomatoes and toss to combine. Cook the zucchini-tomato mixture for 1 to 2 minutes.
  8. Transfer the vegetables to a large bowl and add the remaining ingredients. Gently fold everything together and season with salt and pepper. Serve at room temperature or slightly chilled.

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