Quinoa With Chickpeas And Preserved Lemon Recipes
QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS
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
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.
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 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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