SPINACH CHICKPEA AND QUINOA SALAD
Steps:
- While your quinoa (or other grain) is cooking, prepare the vinaigrette so it has a few minutes for the flavors to blend. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and some freshly cracked pepper. Set the dressing aside.
- Roughly chop the spinach into smaller pieces, then place them in a large bowl. Slice the tomatoes in half, then add them to the bowl with the spinach. Rinse and drain the chickpeas, then add them to the bowl. Lastly, crumble the feta over top. Give these ingredients a brief stir until they're combined.
- Allow your quinoa or grains to cool slightly, or just to the point where it's no longer steaming. Add the warm quinoa to the salad and stir to combine. The heat from the quinoa will slightly wilt the spinach.
- Finally, drizzle the dressing over top and stir briefly once more. Serve the salad immediately, or refrigerate up to 4-5 days.
Nutrition Facts : ServingSize 1 Serving, Calories 384.5 kcal, Carbohydrate 48.63 g, Protein 15.1 g, Fat 15 g, Fiber 11.85 g, Sodium 809.88 mg
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.
QUINOA, CHICKPEA AND SPINACH SOUP
Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com.
Provided by Laka
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
- Stir in the carrot and spinach, continue to cook for about 2 minutes.
- Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
- Add the chickpeas and cook for 5 more minutes, until heated through.
- Before serving, add the lemon juice and stir to combine.
Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1
QUINOA AND SPINACH SALAD
From "How to Cook Everything Vegetarian" by Mark Bittman. So easy, so good, so healthy and remarkably filling.
Provided by AllergyGirl
Categories Lactose Free
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook quinoa according to directions, let cool.
- Chop the spinach.
- Peel the lemon and chop the lemon into small pieces.
- Mix spinach with quinoa and lemon pieces.
- Mix lemon juice and olive oil to make a vinaigrette.
- Add vinaigrette and poppy seeds to spinach, quinoa and lemon pieces.
- Salt and pepper to taste.
Nutrition Facts : Calories 270.9, Fat 19.8, SaturatedFat 2.5, Sodium 47.3, Carbohydrate 20.6, Fiber 3.6, Sugar 1, Protein 5.1
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