Legumes and Veggies

SAFFRON QUINOA AND CHICK PEAS SALAD

2 cups Organic chick peas
1 cup quinoa
5 green onions, sliced (use most of the green too)
2 tomatoes, seeded and cubed
1 envelope saffron powder
Handful chopped parsley
Juice of one lemon
¼ cup extra virgin olive oil
Salt to taste

Place the quinoa in a casserole with 2 cups of water and a pinch of salt. Cook for about 12 minutes until all the water is absorbed. Few minutes before you remove the quinoa from the stove stir in the saffron. Set aside to cool. – In a mixing bowl combine chick peas, green onions, parsley, tomatoes, extra virgin olive oil and lemon juice. Add some salt if you like. –
Add the quinoa to the chick pea mixture. Combine everything together.

Tip:
HOW TO COOK CHICK PEAS
I usually buy a big bag of dry organic chick peas. I soak them in cool water for about 24 hours (minimum). I change the water three times during the soaking. When the chick peas are nice and plump I drain and rinse them. I place them in a large pot which I fill with water. I top the pot with water about 3 fingers (about 2”) above the chick pea’s level to allow the chick peas to expand even more throughout the cooking. I cook them for about 1 ½ h, or until tender. I add some salt after the chick peas are cooked. I drain the chick peas and store them in the fridge. I use the chick peas in many recipes such as hummus, my favorite MInestra di Ceci, salads.