Sweet and Easy Minted Chickpea Quinoa Salad with Craisins

 The fresh mint and craisins are the surprise additions to this summer salad that is packed with protein and easy to make ahead for a picnic or potluck.  Change-it-up suggestions (below) for leftovers - if you have any!  Jane served it with fresh corn on the cob, sliced tomatoes, and a good loaf of bread. Her guests (omnivores) raved.

This recipe is based on one from Ambitious Kitchen.  Not everyone digests cumin well, so the switch to mint for flavor created a bright alternative.  Jane found the fresh mint at an herb vendor at the NC Farmer's Market; that vendor had several mints and Mojito Mint was the one Jane would recommend.  Everything else you are likely to have in your pantry.  Follow the recipe for preparation, but use these ingredients.

Ingredients

½ tablespoon olive oil (replace coconut oil if you don't have any on hand)

1 medium yellow onion, diced

½ teaspoon cinnamon

½ teaspoon salt, plus more to taste

Freshly ground black pepper

1 cup uncooked quinoa* (Jane used red quinoa which adds nice color to match the craisins)

2 cups vegetarian broth (or water)

1 (15 ounce) can chickpeas, rinsed and drained

⅔ cup craisins

about 1/4 c minced fresh mint (Jane kept adding a bit at a time while stirring until she could see green lightly sprinkled throughout and could lightly taste the mint.) 

Jane omitted the turmeric, cumin, parsley, and almonds.

Hint

Always, always, always rinse your quinoa before cooking; it can have a bitter taste otherwise.  Jane puts the measured quinoa in a fine meshed sieve and runs it under cool tap water.  Jane also finds that quinoa may take longer to absorb the liquid than the directions on the bag indicate.

Change-it-up suggestions for leftovers

To a mound of the salad add diced fresh veggies (Jane liked broccoli, cucumber, and bell pepper) and plop on some plain yogurt (vegan or dairy).  Stir and enjoy.