With regard for salads as entrees, whether that's a lunch or a dinner, add this one to your home recipe box for a 30 minute go - to dish that is not only extremely simple but has an amazing amount of protein which is primarily plant based. I added some some super thin, well - seasoned chicken, but that is clearly optional to make it vegetarian. Leave off the feta and it's vegan. It's already gluten free. The base is sprouted quinoa and chickpeas. It has all the fresh flavor of a tabouli with tomatoes, cucumbers, red onion, parsley, lemon and good olive oil. I added hemp hearts for a little extra boost and tossed it all in a bright vinaigrette. It can totally be made a day ahead and stored in the refrigerator. It is best if left to sit for about an hour to let the flavors develop while you prepare the chicken or any other main course to pair it with.
INGREDIENTS
1|2 cup sprouted quinoa
1 cup cooked chickpeas, or 1 can drained + rinsed
1 cup vegetable stock
1 cucumber peeled + deseeded + chopped
1|2 pint cherry tomatoes, halved
1|4 - 1|2 red onion, shaved thin
2 T raw hemp hearts
3 - 4 chopped pepperoncini peppers, stemmed + seeded
1|4 c chopped parsley
1|4 c chopped mint
1 t dried oregano
salt + pepper + crushed red to personal taste
sprinkle of granulated or powdered garlic
2 T good quality olive oil
1 - 2 T red wine vinegar
juice of 1 medium lemon, seeds removed
drizzle of honey
feta cheese for garnish
*optional chicken breasts, butterflied + pounded thin
season chicken with salt + pepper + dried oregano on both sides
METHOD
Mix everything except the seasonings and acids together into a medium mixing bowl. Add half of the olive oil, lemon, vinegar, honey, oregano, salt + peppers. Set aside. Butterfly the chicken breast on your cutting board, cover with plastic wrap and pound very thin with a tenderizing mallet. Warm the rest of the olive oil in a large skillet and brown the chicken on both sides, about 4 minutes. Let it rest for 5 minutes, then slice thin and fan it over the top. Garnish with additional parsley and crumbled feta cheese.
ENJOY!!
