Recipe

Lunch

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Cooked Quinoa
Water
Cucumbers
, cut into thin slices
Stovetop Chickpeas
Cherry Tomatoes
, cut in half
Ear of Corn
Lemon & Herb Dressing

Quinoa Chickpea Summer Salad

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 30 min
Servings: 4
  • 2 c. Cooked Quinoa
  • 1 c. Stovetop Chickpeas
  • 1 c. Lemon & Herb Dressing
  • 2 Water
  • 1 c. Cucumbers, cut into thin slices
  • 1 c. Cherry Tomatoes, cut in half
  • 1/2 c. Ear of Corn
  • Add the quinoa into a bowl, fluff with a fork, and allow it to cool.
  • Add the cucumbers, chickpeas, cherry tomatoes and corn to the bowl of quinoa and mix. Toss dressing over the salad.
Prep Recipes 3

Cooked Quinoa🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Stovetop Chickpeas🌐

Total time: 180 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Chickpeas
  • 1 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 2 Bay Leaves
  • 1 Garlic Cloves, lightly smashed
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
  • - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
  • - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
  • Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3–4 minutes.
  • Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
  • Chickpeas will cook anywhere from 40 minutes to 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Lemon & Herb Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 8 fl oz.
  • 2 Lemons, juiced
  • 1 c. Extra Virgin Olive Oil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Salt & Pepper, to taste
  • Combine all ingredients in a small bowl. Season to taste with salt and pepper.