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To make the salad in advance, cook the chick peas and quinoa up to a few days ahead. Chop the vegetables a few hours before you are ready to serve.
30 minutes preparation time, plus a couple of hours to cook the chick peas
Serves 6
1/3 cup dried chick peas
1 cup quinoa
1/4 cup fresh lime juice (about 2 lemons)
2 ripe avocadoes, cut into large chunks
6 radishes, preferably a mix of mild and hotter, sliced
1 tablespoon cumin
1 cup basil, torn into bits
1/3 cup olive oil, divided
salt and pepper to taste
Put the chick peas in a small saucepan and cover them generously with water. Add a pinch of salt and bring the beans to a boil. Reduce them to simmer and let them cook until they are tender, a couple of hours. Check occasionally to be sure that they have enough water and, if needed add more. When the chick peas are soft, drain them and set them aside to cool.
To cook the quinoa, heat a teaspoon or so of the olive oil in a skillet. Add the quinoa and cook, stirring, until it is fragrant, 1 to 2 minutes. Add 1 1/2 cups of water, and bring to a boil. Let it boil for about 1 minute. Turn off the heat, cover, and let the quinoa sit until it is soft and the round grains have opened up, 12 to 15 minutes. When it is done, remove the lid and stir the quinoa with a fork. Set aside.
Squeeze the limes into a large bowl and add the avocado. Add the remaining ingredients and stir gently. Taste and adjust seasonings if necessary.