Red Flag Exercise Recipe

IN-FLIGHT

1. 1

   Cook quinoa

   Rinse 1 cup quinoa and combine with 2 cups water or vegetable stock in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook 12–15 minutes until liquid is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork.

2. 2

   Prepare chickpeas

   While quinoa cooks, drain and rinse 2 cups chickpeas; set aside.

3. 3

   Chop vegetables

   Dice 1 cup red bell pepper, 1 cup cucumber, and 0.25 cup red onion; halve 1 cup cherry tomatoes. Roughly chop parsley.

4. 4

   Make dressing

   In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp crushed red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper.

5. 5

   Assemble salad

   In a large mixing bowl, combine cooked quinoa, chickpeas, diced pepper, cucumber, red onion, and cherry tomatoes. Crumble in feta and sprinkle chopped parsley.

6. 6

   Toss with dressing

   Pour dressing over the salad and toss to coat evenly. Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Chill and portion

   Refrigerate the salad for at least 20 minutes to meld flavors. Portion into sealed in-flight containers for service.