Try this delicious Curry Chickpea Salad with Grapes and Quinoa for a great vegetarian option! Recipe by Natalie Palumbo, Dietetic Intern at Stony Brook Southampton Hospital.
½ cup dry red quinoa
2 celery stalks
1 cup red grapes
2 - 15 oz cans chickpeas
½ cup Plain Greek yogurt
½ lemon juice and zest
1 tsp curry powder
Sea Salt & pepper to taste
1. Cook the quinoa. Combine the red quinoa, ¾ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2. Prepare the produce: Thinly slice the scallion. Small dice the celery stalk. Halve the red grapes. Thinly slice the apple. Zest and halve the lemon. Drain and rinse the chickpeas.
3. Make the chickpea salad: Add the chickpeas to a large bowl along with the juice from half the lemon, Greek Yogurt, curry powder, ¼ tsp salt, and a good pinch of pepper. Mash some of the chickpeas with the back of a fork and mix well to combine.
4. Add the quinoa, scallions, celery, apple and grapes. Gently combine the chickpea salad.