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
LEMON-TAHINI QUINOA WITH RAW CHICKPEAS
On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.
Provided by Syd
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
- Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
- Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 43.5 g, Fat 15.6 g, Fiber 9.3 g, Protein 12.1 g, SaturatedFat 2 g, Sodium 444.2 mg, Sugar 5 g
LEMONY QUINOA WITH CHICKPEAS AND HUCKLEBERRIES
There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there. Blueberries could also be substituted. Can be served hot or at room temperature.
Provided by ALZ
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
- Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
- Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 36.5 g, Fat 5.5 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 154.2 mg, Sugar 4.3 g
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