QUINOA CHICKPEA SALAD
This healthy quinoa chickpea salad is loaded with veggies and makes a light and delicious lunch option that can be made ahead of time for easy lunches throughout the week. Great for meal prep!
Provided by Brittany Mullins
Time 20m
Number Of Ingredients 13
Steps:
- Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
- Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.
Nutrition Facts : ServingSize 1 cup, Calories 298 kcal, Sugar 4 g, Sodium 469 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 10 g, Protein 12 g, Cholesterol 2 mg, UnsaturatedFat 7 g
QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS
At Balaboosta restaurant in New York City, Chef Admony tosses quinoa with a mixture of chickpeas, preserved lemon, shallots, dried cranberries and cilantro for texture and zest. Plenty of lemon juice and a glug of olive oil help season the dish.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely.
- Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g
LEMON QUINOA CILANTRO CHICKPEA SALAD
Healthy and so yummy! Love the dressing. This was one of the favorite recipes for 2012 on the Diva Dish blog.
Provided by Sharon123
Categories Grains
Time 40m
Yield 2-4
Number Of Ingredients 16
Steps:
- Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don't want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
- In a food processor, add your spinach and cilantro. Make sure to wash you greens.
- Process the greens until they are finely diced. You can do this by hand as well if you don't have a food processor.
- Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
- Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
- Enjoy!
Nutrition Facts : Calories 822.9, Fat 39.8, SaturatedFat 5.5, Sodium 745.8, Carbohydrate 103.7, Fiber 28.5, Sugar 5.7, Protein 23.3
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