Protein in a Salad
This What To Eat non-recipe takes advantage of cooked quinoa, in this case red quinoa.
When I first started cooking quinoa I discovered two things: do not assume it is washed and freed of its bitter saponin coating and also that most recipes recommended using way too much water during cooking, which yielded mushy cooked grain.
You can read all about quinoa in our Explore by Ingredient section and also learn how easy it is to cook. I brought this salad to a potluck because I knew that I would then be guaranteed to have a fresh, veggie packed option that also had some protein, courtesy of the chickpeas and the grain.
It happened to be midsummer and we had edible flowers on The Farm, which I included. No, they haven’t been FODMAP tested, but they are optional anyway.
What To Eat Non-Recipe
Combine cooked room temperature red quinoa with an equal volume of fresh salad greens, a handful of chickpeas and sliced sweet bell peppers. Dress with vinaigrette. Edible flowers optional!
