Sometimes most delicious meals are made from leftovers and by using simple ingredients. Last night I made veal cutlets in mushroom sauce and I wanted to add something citrusy or something with the kick to balance out the heaviness of the meat dish. I had some plain red quinoa leftover from the day before and as I was reaching in the fridge to take it out, I saw fresh parslay and Dijon mustard; Within minutes, this yummy salad was born!
1.5-2 cups cooked quinoa (I used red but you can do regular as well)
14 oz can of chickpeas (rinsed and drained)
Handfull of choppped fresh parsley
3 tablespoons of olive oil
1 tablespoon of Dijon mustard ( you can use coarse ground or smooth)
Salt and pepper to taste
Simply combine all the ingredients and toss in the whisked dressing. Top it off with some fresh parsley and good salad olive oil before serving.
Note: you can warm up the quinoa so you have a warm side dish or you can prepare it as cold.