New Delhi, July 02, 2019:
Ingredients
- 1 1/2 cups quinoa
- 1 can Chickpeas, rinsed and drained
- 1 1/2 tablespoons red wine vinegar
- 1 medium tomato, chopped
- 4 green onions, chopped
- 1/4 cup finely chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons ground cumin
- 1/4 cup olive oil
- 1 tablespoon pomegranate seeds fresh
Method
- Bring 3 cups of water to a boil in a two-quart saucepan. Add quinoa and bring back to a boil.
- Cover and cook over medium heat for about 12 minutes or until the quinoa has absorbed all of the water.
- Remove from heat and fluff. Let cool slightly.
- While the quinoa is cooking, toss beans with vinegar, tomato, green onions,chickpeas and cilantro in a large bowl.
- In a small bowl, whisk together lime juice, salt, black pepper, cumin, and oil.
- Add the cooled quinoa to the vegetables and drizzle the dressing over salad.
- Toss to combine and garnish with pomegranate seeds.
Corporate Comm India(CCI Newswire)
