Quinoa, the super food of the future!

When I posted this last week, my directions to make the salad got deleted. Here is the posting again, complete with directions! (in case your interested)
Based on my culinary genius last night, I am questioning my choice of career. Maybe I should ditch this whole social worker thing and become a chef. Anyway… without photos, this is my quinoa chickpea salad recipe…

1 cup (uncooked) quinoa

1 can chickpeas

1 small zucchini (chopped)
6-8 sliced white mushrooms

1/2 cup chopped walnuts

fresh spinach

olive oil cooking spray

garlic powder

fresh cilantro (chopped)
fresh parsley (chopped)
salt and pepper

lemon juice

Annie’s Goddess Salad Dressing

Start the quinoa based on the directions on the box. It turned out perfectly in my rice cooker with one cup quinoa and two cups of water. About fifteen minutes before the quinoa is finished spray a large, cast iron pan with cooking spray and through in the zucchini on medium heat. Stir occasionally. After about five minutes add the chickpeas. Keep the oil light so the chickpeas become more toasted than mushy. Add garlc powder, salt, and pepper to taste. About two minutes before you are ready to serve, add the mushrooms to the zucchini/ chickpea mixture.

Toss quinoa with a bit of lemon juice, salt, and pepper. On each plate layer fresh spinach, quinoa, chickpea mixture, walnuts, and fresh herbs. I topped mine with about a tablespoon of Annie’s Goddess Salad Dressing. You don’t need much.
I also made this delicious Moroccan Baby Carrot Salad. The combo of salads made for a delicious and healthy spring dinner!

Now, I must stop dreaming of recipes and return to my studies. Next on the agenda, Basic Chemistry Aids in Understanding Human Biology, Atoms contain protons, neutrons, and electrons.

Cheers!