The ideal summertime outside supper is grilled portobellos filled with pesto. If you serve it with fresh fruit (like blueberries and slices of watermelon), it can stand alone as vegetarian food; but, I also enjoy it when salmon is cedar-planked grilled. You’ll believe that you have passed away and are in heaven.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- ½ cup quinoa
- 1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 large carrot, peeled and roughly chopped
- 1 rib celery, roughly chopped
- ½ cup sunflower seeds
- ¼ cup shredded cabbage
- ¼ onion, chopped
- ¼ cup sliced almonds
- ¼ cup raisins
- ½ cup reduced-fat mayonnaise
- 2 tablespoons honey Dijon mustard
- 1 tablespoon dried kelp flakes
- 1 ½ teaspoons sweet pickle relish
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- freshly ground black pepper to taste
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
- Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
- Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 8 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 618 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used currants instead of the raisins to keep things a small uniform size. The hidden extras, the nuts and the seaweed made this an interesting salad! Delicious! My husband appreciated this!