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
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
SIMPLE LEMON DILL QUINOA CHICKPEA SALAD
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
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
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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