Quinoa Salad with Chickpeas and Tomatoes

The beauty of quinoa is that it is a complete protein—other grains are usually combined with legumes to achieve the same nutritional content. (Quinoa is really a grass, though it is categorized as a grain.) I like the flavorful and earthy combination of chickpeas and quinoa, brightened up with lots of vegetables. You can add grilled skinless, boneless chicken breasts for a heartier dish.

Quinoa:

2 cups quinoa

1 tablespoon extra-virgin olive oil

2 tablespoons finely chopped shallots

1 garlic clove, finely chopped

3 cups reduced-sodium chicken or vegetable broth

Shallot-Red Wine Vinaigrette:

2 tablespoons finely chopped shallots

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons thinly sliced fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Salad:

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

2 cups not packed baby arugula

1/2 cup halved cherry tomatoes

1/2 English cucumber, peeled, halved lengthwise, seeded, and diced

1/4 cup diced red bell peppers

Kosher salt and freshly ground black pepper

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Directions

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To make the quinoa:

Put the quinoa in a fine-mesh sieve and rinse under cold running water. Set aside to drain well.

Heat a medium saucepan over medium-high heat. Add the olive oil, then add the shallots and cook for about 2 minutes, or until softened. Add the garlic and cook for about 1 minute, or until fragrant. Add the quinoa and stir well. Add the broth and bring to a simmer, then reduce the heat to medium-low and simmer gently for 15 to 20 minutes, or until the quinoa is tender but not mushy and the broth has been absorbed.

Spread the quinoa on a baking sheet and let it cool, then fluff with a fork.

To make the vinaigrette:

In a medium bowl, whisk the shallots and vinegar together. Gradually whisk in the olive oil. Add the parsley and season to taste with salt and pepper.

To make the salad:

In a large bowl, combine the cooled quinoa, chickpeas, arugula, tomatoes, cucumbers, and bell peppers. Toss with the vinaigrette and season to taste with salt and pepper. Divide among four plates and serve immediately.