Lemon Quinoa Cilantro Chickpea Salad Recipes

QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS

Quinoa Salad with Preserved Lemon and Chickpeas image

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

Ingredients

1 1/2 cups quinoa, rinsed
1/3 cup canned chickpeas, rinsed and drained
1/4 cup thinly sliced preserved lemon
1/4 cup dried cranberries
1/4 cup finely chopped fresh cilantro
1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
Pinch freshly ground black pepper

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.

LEMON QUINOA CILANTRO CHICKPEA SALAD

Lemon Quinoa Cilantro Chickpea Salad image

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

Ingredients

1/2 cup dry quinoa
2 cups vegetable broth
1 (15 ounce) can garbanzo beans (drained and rinsed)
1 cup cherry tomatoes, cut in half
2 avocados, diced
2 cups spinach
1 bunch cilantro
1/4 cup onion
2 small garlic cloves
2 lemons, juice of
1 lemon, zest of
2 teaspoons Dijon mustard
2 teaspoons olive oil
1 teaspoon agave nectar (or honey)
1/2 teaspoon cumin
1 dash salt and pepper

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

SIMPLE LEMON DILL QUINOA CHICKPEA SALAD

Simple Lemon Dill Quinoa Chickpea Salad image

This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 8

Ingredients

1/2 cup uncooked quinoa (rinsed with cold water (about 1 1/2 cups cooked))
1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
About 6 scallions (sliced (about 1/2 cup))
1/4 cup chopped fresh dill (1 generous handful)
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt + more to taste

Steps:

Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
Add the chickpeas, scallions, and dill. Stir gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
Taste and add more salt if desired. Flavors will develop more after the salad chills.
Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.

Nutrition Facts : Calories 301 kcal, Sugar 2 g, Sodium 411 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 33 g, Fiber 7 g, Protein 8 g, ServingSize 1 serving

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