Brown bagged

4 Jan

In our effort to both eat less and save some dough, here is a salad worthy of note.

1 cup toasted quinoa cooked in 2 cups of water–toast dry quinoa in a skillet until it starts popping
1 can drained chickpeas
1 cup of vegetables: diced cooked sweet potato, grated zucchini, beet, carrot or whatever you have.

3TBS olive oil
3TBs orange juice
3TBS pomegranate or red wine vinegar
1 clove garlic minced
1/2 tsp cumin
1/4 tsp ground chipotle pepper
1/2 salt
Toss together after cooked quinoa has cooled. Chill and serve.

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