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
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
QUINOA WITH CHICKPEAS AND SPINACH
Make and share this Quinoa With Chickpeas and Spinach recipe from Food.com.
Provided by FrVanilla
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
- While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
- Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
- To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.
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