Herbaceous and packed with fiber and protein, this grain salad is a keeper.

　　

Ingredients

1/4 cup dried chickpeas (or canned; see Cooks' Note)

　　1 1" piece kombu

　　sea salt

　　1 cup quinoa

　　1/2 cup raisins

　　1/2 cup toasted almonds, chopped

　　1/4 cup fresh flat-leaf parsley, chopped

　　1/2 cup fresh basil leaves, chopped

　　2 tbsp olive oil plus more

　　1/2 tsp Herbamare seasoning, ume vinegar, or sea salt

　　squeeze of fresh lemon juice (optional)

　　1 tsp orange or lemon zest (optional)

　　

Step 1

Cover chickpeas with 2" water and soak overnight (or see quick-soak tip on p. 35). Drain chickpeas and place in a medium pot; cover with 2"-3" of water. Bring to a rapid boil and skim any foam that rises to the surface. Add kombu and reduce heat to a simmer.

　　

Step 2

Cook for 1-2 hours (very fresh chickpeas take longer to cook), adding water as needed. About 10 minutes before they're done, add 1/4 tsp salt. Drain and set aside.

　　

Step 3

In another pot, cover quinoa with water and swirl with your hand to rinse. Drain. Add 2 cups fresh water and bring to a boil. Reduce heat to a simmer, cover, and cook for 25 minutes, or until all water is absorbed. Transfer quinoa to a large bowl to cool.

　　

Step 4

After quinoa has cooled to slightly warmer than room temperature, add chickpeas, raisins, almonds, parsley, basil, 2 tbsp oil, and Herbamare, vinegar, or salt. Finish with a drizzle of oil and a splash of citrus juice or zest, if desired.

　　Cooks' notes:

　　To save time, skip the first two steps (and the kombu) and use drained and rinsed canned chickpeas in place of dried. Kombu is a type of edible kelp available at Japanese and health food stores.

　　Reprinted from The Kind Mama, by Alicia Silverstone, copyright 2014. Published by Rodale.