MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quinoa Chickpea Spinach Salad
Categories: Salads
Yield: 4 Servings

1 c Dry quinoa cooked (170 g)
1 1/2 c Vegetable broth (352 g)
2 c Cooked chickpeas (2 cans)
- (412g); up to 3 c,
- drained & rinsed
4 c Spinach leaves;
- washed, chopped -OR-
10 oz Clamshell baby spinach
- (284 g)
1 c Cilantro leaves (16 g);
- roughly chopped
2 cl Garlic (6 g); minced
2 tb Olive oil (28 g)
1/4 c Lime or lemon juice
- (2 limes) (88 g)
Black pepper; to taste
Salt; to taste (optional)

Total time: 30 Minutes

Rinse quinoa and cook in 1-1/2 cups vegetable broth. Set aside.

Drain and rinse canned chickpeas, or measure out 2 or 3 cups home
cooked chickpeas. Set aside.

Rinse and drain spinach, remove leaves from stems, and chop. If using
baby spinach, leave unchopped. Set aside in a colander to continue
draining.

Heat oil on low in a large pan.

Mince garlic, add to pan, heat until soft but now browned.

Add spinach leaves and stir just until wilted.

Combine quinoa and chickpeas.

Fold in spinach & garlic along with chopped cilantro.

Rinse the pan with lime juice, add with optional salt & pepper to the
quinoa and chickpeas.

If the salad seems too dry, mix in a little more oil and lime juice.

Serve topped with avocado chunks or slices.

Tips:

If you have just cooked the chickpeas and quinoa, then you can add the
spinach leaves directly, then serve this as a warm salad.

Or you can chill the quinoa and chickpeas, mix in the wilted spinach
and serve at room temperature.

Or you can then put it in the refrigerator for a couple of hours and
serve it cold.

Per 338 g Serving (2 to 3 cups): 414 cal, 62 g carb,
12 g fat (26% CFF), 274 mg sodium, 13 g fiber, 17 g protein,
6 g sugars, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180918134711/
http://www.savvyvegetarian.com/vegetarian-recipes/
quinoa-chickpea-spinach-salad.php>

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