Chickpea + quinoa salad with miso lemon vinaigrette & quail eggs

• Gluten free

• Meat

  • 5 Quail egg, soft

• Produce

  • 1 Avocado, ripe
  • 1 cup Chickpeas, dried
  • 1/2 tsp Course ground coriander, fresh
  • 1 Meyer lemon, juice of
  • 4 Scallions

• Condiments

  • 1 tsp Honey
  • 1 tbsp White miso paste

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 Sea salt & freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/8 tsp Cumin

Found on localmilkblog.com

Description

Ingredients

• 1 cup dried chickpeas (garbanzo beans), soaked overnight (or 1 organic, low sodium can drained & rinsded in a pinch but dried is highly preferable)
• 2 cups cooked quinoa (3/4 cup well-rinsed uncooked + 1.5 cups water + 1/4 teaspoon kosher salt)
• 5 soft boiled quail egg halved (2.5 minutes in boiling water) or 4 soft boiled chicken eggs quartered (6 minutes in boiling water)
• juice of one meyer lemon (or regular lemon)
• 1 tablespoon olive oil
• 1 tablespoon white miso paste
• 1 teaspoon honey
• 1/8 teaspoons cayenne
• 1/8 teaspoon cumin
• 1 ripe avocado, diced
• 4-6 scallions, sliced thinly
• 1/2 teaspoon fresh, course ground coriander
• sea salt & freshly ground black pepper to taste

Directions

• You will want to soak your chickpeas the night before you intend to make them. My tip is to soak and cook more than you need for the recipe and refrigerate or freeze the rest.
• When ready to cook your chickpeas, drain them, place them in a large pot and cover with a good few inches of water. Do not salt the water as this can make them less tender.
• Bring the pot to a boil, reduce to a simmer, and cook 1 hour to 1.5 hours or until tender. (I cook longer for hummus, less long for soups, salads, etc.)
• Drain and cool the cooked beans. You can store them in a ziplock or other container for 3-4 days in the fridge or in the freezer (pat dry, freeze in single layer on parchment lined sheet tray for 30 min, then bag) for one year!
• While the chickpeas cook, cook the quinoa if you havent already (can be made the day before) by bringing it to a boil with the water and salt, reducing to a simmer, covering, and cooking for 15 minutes. After 15 minutes, turn off the heat and let sit covered for another 10 minutes. Fluff with a fork.
• Make your dressing while the grains and beans cook. In a bowl combine the miso, lemon juice, honey, olive oil, cumin, and cayenne.
• In a mixing bowl combine the cooked chickpeas, quinoa, and avocado. Toss with the dressing to thoroughly combine, being careful to not be too rough with the avocado. Toss with the scallions and coriander seed. Top with eggs and salt & pepper to taste. Love this with a glass of kombucha or green juice alongside it for the perfect fresh lunch!