Chickpea Quinoa Salad
Instructions
Begin by roasting the red bell pepper: Preheat the broiler and set the rack in the center of the oven. Rub 1/2 teaspoon olive oil on the red pepper and place it on a foil-lined broiler pan. Broil until the pepper is charred on all sides, about 5 minutes per side. Once charred, place the pepper in a metal bowl and cover the bowl tightly with plastic wrap. Cool to room temperature then peel off the charred skin and discard. Remove the seeds and discard. Cut the pepper into small pieces and set aside.
To cook the quinoa, begin by rinsing it very well in a fine mesh sieve under cold running water. Drain then combine with 2 cups water and a pinch of salt in a medium pot. Bring the water to a boil then decrease the heat to low and cover. Simmer covered for 15 minutes or until all the liquid has been absorbed. Cool to room temperature.
Heat the remaining 1 1/2 teaspoons olive oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 6 minutes. Remove the pan from the burner and cool to room temperature.
To assemble the salad, combine the quinoa, roasted red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions. Serve at room temperature or warm if desired.
