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Tennessee & Alabama CSA

Zucchini Chickpea Quinoa Salad from A Cedar Spoon


½ cup quinoa
½ of a 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks
2 green onions, white and green parts chopped
¼ cup fresh parsley, chopped
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste


  1. Cook quinoa according to package and set aside to cool.
  2. In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
  3. In a small mixing bowl whisk together the olive oil, tumeric, cumin and paprika for the dressing.
  4. Add the quinoa to the zucchini and chickpea mixture and combine.
  5. Mix in dressing and salt and pepper to taste. Cover and refrigerate until ready to serve.
  6. Garnish with fresh parsley.

Source: Zucchini Chickpea Quinoa Salad from A Cedar Spoon