Quinoa Salad with Shaved Brussels Sprout

This is a delicious salad and the shaved brussels sprouts and nutrients, fiber, texture and flavor.  The goji berries add a perfect touch of bittersweet and tart to balance the flavors.

Makes  5-6 cups depending on the amount of added veggies

INGREDIENTS

1 C Dried organic quinoa

1 C Dry organic chickpeas

½ Sheet kombu

2 TBSP apple cider vinegar

2 sweet pepper   (options jalapeno for a bit of spice)

2 C shaved brussel sprouts

2 scallions, thinly sliced   (options:  red onion)

½ C finely chopped cilantro or parsely (or both)

½ C dry goji berries (rehydrated in hot water)

Sea salt

DRESSING

4 TBSP apple cider vinegar

1 TBSP raw honey

1 TSP miso paste

½ C olive oil

Celtic or Himalayan sea salt & pepper

DIRECTIONS

Quinoa & Chickpea Overnight soak:  Night before making the salad, pour 1 C dried quinoa into a (med) glass bowl,  and 1 C chickpeas into a separate (med)  bowl add water to 2 inches above seeds/chickpeas, 2 tbsp apple cider vinegar.  Stir and cover.  Leave on counter overnight.

Chickpea preparation: Drain, rinse and add chickpeas to a medium pot.  Cover with water by 3”, add kombu and Tsp sea salt.  Cook 1-1/2 hours over medium heat until tender and fully cooked.

Roast Peppers:  Core  and quarter peppers, drizzle with EVOO, salt & pepper.  Roast in oven on 350 for 30 minutes.  When slightly cooled, chop into ½” dice.

Goji Berries:  If they are very dry, add to a small bowl and soak in hot water until rehydrated.

Salad preparation:  Bring 2 cups water and 1 tsp salt to boil in a medium size pot.  Rinse and drain quinoa and add to boiling water.  Stir and turn down to simmer for approximately 15 minutes.  It will puff up and become tender (taste test) and don’t overcook.

Drain quinoa, add to medium bowl and place in refrigerator for 30 minutes. Meanwhile prepare raw veggies and dressing (whisk in small bowl) Add all ingredients to bowl and mix adjusting seasoning to taste.  Refrigerate.