Spring is in the air in the Rockies which makes me want to run outside and enjoy the sunshine! It also makes me want to grill meat and serve it with a yummy grainy salad. I'm sure that the recipe below is just a variation on others that I've posted but it was super good so I don't want to forget how to make this version.
Ingredients:
1 can chickpeas, rinsed
1 cup Tru-roots quiona/rice blend
1/2 large yam, diced into 1 inch cubes
1/3 cup chopped pecans
1/3 cup dried cranberries
1/3 cup crumbled feta
1/3 cup olive oil
1 1/2 tbsp lemon juice
1 tbsp dijon mustard
1 tsp sugar (optional)
1/8 tsp red pepper flakes
salt and pepper to taste
Directions:
1. Cook the quiona/rice blend according to directions on package. Once the blend is cooked, turn off heat and add cranberries to the rice pot. Cover with lid and set aside for 10 mins.
2. While rice is cooking, boil a pot of water to cook the yams. Cook uncovered for approximately 10-15 mins or until fork tender.
3. In a large bowl, place chickpeas, rice/quiona blend, and cooked yams. Mix gently and set aside.
4. In a glass jar or bowl, whisk olive oil, lemon juice, mustard, sugar, and spices together. Pour over the salad and toss to coat.
5. Add chopped pecans and crumbled feta to the salad - stir to combine.
6. Enjoy with some BBQ chicken and a cold mug of your favourite warm weather beverage!
