I realized i have putting up quite a bit of the dessert recipes lately! We do eat things besides sweets, promise!
Last night as we were determining what to do for dinner I decided to try this for lunches during the week.
I put the quinoa on to cook – my found secret is a tiny bit of coconut oil with the water. I read somewhere that if it sits overnight, this helps the starches move through you rather than stay in you. So why not!
I definitely changed this recipe up from the original: https://www.kitchentreaty.com/simple-lemon-dill-quinoa-chickpea-salad/
It was tasty and easy, and i’ll enjoy it for lunch this week with some salad fixings.
1/2 cup uncooked quinoa, rinsed with cold water (about 1 1/2 cups cooked)
I never have lemons in the house, so i substitute with pepporincini juice. My fun ingredient swap! I also didn’t have any fresh dill – it’s not picking time – so i used 2 tsp of dry! I lowered the oil content and used garlic infused.
Not bad, not terrible, but i have other quinoa, chickpea salad i like better! Don’t think i didn’t lick the bowl tho…