Another of our June 2014 Green Nosh dishes. Thanks to Joanne and Courtenay for sharing this salad that they first tasted at the "Juice and Java" restaurant in Miami Beach. Their salad was served on lettuce with falafal. Members loved it.
Cook 1 cup quinoa in 2 cups water. Be sure to rinse quinoa well before cooking. Bring to a boil, then reduce heat to a simmer, cover and cook for 10-15 minutes till quinoa is done and water is absorbed.
In food processor add:
1 can chickpeas, drained and rinsed
3 garlic cloves
juice of 1 lemon
1/4 tsp black pepper
1/4 tsp garlic powder
Process till well blended. If too thick add a smidge of water. (Optional: add 1 T tahini and salt to taste.)
Chop 1 organic cucumber and 3 tomatoes into bite size pieces.
Mix the quinoa, hummus, cukes and tomatoes together.
Walla - a healthy, delicious salad!