I went to the farmers’ market this afternoon, and while it’s early in the growing season here I was able to pick up some (fairly) local spinach, zucchini and onions, which formed the inspiration for this salad. I served it with some slices of fresh twelve-grain bread (also from the market).
Farmers’ Market Salad – Serves five.
- 2 cups cooked quinoa, cooled (I used a mix of black and white quinoa)
- 1 can chickpeas, drained
- 1 red onion, thinly sliced
- 2 zucchini, cut into half moons
- 1 tbsp olive oil
- salt and pepper to taste
- 1 red bell pepper, roasted, peeled and thinly sliced
- 4 tomatoes, seeded and diced
- 10 sun-dried tomatoes (not oil-packed)
- 5 cups leafy greens of your choice (I used spinach from the market)
- 1 recipe Creamy Balsamic Dressing (follows)
Toss the zucchini and red onion in olive oil, salt and pepper, and roast until zucchini is soft and onion begins to caramelize.
While the vegetables roast, pour boiling water over the sun dried tomatoes and soak for ten minutes. When soft, remove from water and thinly slice.
Mix quinoa, chickpeas, roasted vegetables, red pepper, sun-dried tomatoes and regular tomatoes. If still warm, allow to cool.
Place your (washed and dried!) leafy greens on a plate. Top with one-fifth of the vegetable-grain-bean mixture. Drizzle with Creamy Balsamic Dressing and serve with a slice of fresh bread.
Creamy Balsamic Dressing – Serves five.
- 1/2 package firm silken tofu
- 1/2 small shallot, chopped
- 1/4 cup water
- 1/3 cup balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Put everything in a blender and blend until smooth!
Nutritional estimate for salad with dressing: About 300 calories, 4 grams of fat, 10 grams of fiber and 12 grams of protein. A nutrient-dense dish with more than 25% of your RDI of Vitamin A, Vitamin B-6, Vitamin C, Folate, Iron, Manganese, Phosphorus and Riboflavin.