Quinoawithchickpeas Recipes
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
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
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.
More about "quinoawithchickpeas recipes"
10 BEST QUINOA CHICKPEA SALAD RECIPES - YUMMLY
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From eatingwell.com
Ratings 14Calories 479 per servingCategory Healthy Mediterranean Recipes
- Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
- To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
QUINOA CHICKPEA SALAD {LIGHT & FLAVORFUL!} – WELLPLATED.COM
From wellplated.com
- Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
- Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
HERBED QUINOA & CHICKPEA SALAD - COOKIE ... - COOKIE AND KATE
From cookieandkate.com
- To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Transfer them to a large serving bowl to cool for a few minutes (we’ll add more to the bowl in a minute).
- To make the dressing: In a small bowl, combine the olive oil, 3 tablespoons lemon juice, tahini, garlic, salt and several twists of freshly ground pepper. Taste, and add up to 1 more tablespoon of lemon juice and/or more pepper, if necessary (I like my dressing pretty zippy for this salad, so I used the full 4 tablespoons).
QUINOA CHICKPEA BUDDHA BOWL | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- Either soak chickpeas overnight in cool water (for 6-8 hours) or use the quick-soak method: Add rinsed chickpeas to a large pot and cover with 2 inches water. Bring to a boil over high heat and boil for 1 minute. Then turn off heat, cover, and let soak for 1 hour. Then drain, rinse, and add back to pot.
- To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes (depending on the size/freshness of your beans).
- Sample a bean at the 40-minute mark to see how tender they are. You're looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don't go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.
QUINOA AND CHICKPEA BURGERS RECIPE | HEALTH.COM
From health.com
- In a saucepan, bring quinoa and broth to a boil over medium-high heat. Cover, reduce heat to low and cook until all broth has been absorbed, about 15 minutes. Let cool slightly.
- In a food processor, process bread until fine bread crumbs form. Add chickpeas, quinoa, egg, cilantro, cumin, chile, salt and pepper and process in short bursts until mixture is finely chopped. Shape mixture into 4 patties. Brush patties with oil and cook in a nonstick frying pan over medium-high heat until golden, about 4 minutes per side.
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From budgetbytes.com
- 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.
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From eatyourselfskinny.com
- To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
- In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
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From simple-veganista.com
- Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork. Alternatively, use this quick and easy Instant Pot Quinoa.
TOMATO QUINOA & CHICKPEAS (INSPIRED BY SPANISH RICE) | THE ...
From thefullhelping.com
- Heat the oil in a medium sized pot over medium heat. When the oil is shimmering, add the onion. Cook, stirring frequently, for 5 minutes, or until the onion is soft and clear. Add the quinoa, broth, tomato sauce and paste, paprika, chili powder, oregano, salt, and chickpeas to the pot. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 13-15 minutes, or until the quinoa has absorbed all of the cooking liquid. Fluff the quinoa with a fork and allow it to sit, covered, for 5 minutes. Stir in vinegar and crushed red pepper flakes to taste, adjust seasonings as needed, and fold in some fresh herbs, if you like.
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From ambitiouskitchen.com
- Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.
- Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.
- Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.
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From catsandcoffee.me
- Add the diced onion and olive oil to a pan. Put the heat on medium. Add garlic as the onion starts to saute.
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From simplyquinoa.com
- Heat oil in a saucepan over medium heat. Add garlic, shallots and pepper flakes and sauté until fragrant, about 2 minutes. Add thyme and dill and cook for another 30 seconds or so.
- To the saucepan, add quinoa, olives and sun dried tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
- Remove lid and stir in spinach and chickpeas. Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.
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- 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.
GREEK QUIONA SALAD (QUICK + EASY RECIPE) - THE SIMPLE ...
From simple-veganista.com
- Quinoa: Rinse the quinoa using a fine mesh strainer. In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Alternatively, you can make this Instant Pot Quinoa.
- Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
- Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper.
CHICKPEA AND TOMATO QUINOA - LORD ... - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
- Over medium-high heat, add the quinoa, water, tomato paste, canned fire roasted tomatoes, chickpeas, garlic, dried red chili flakes, ground black pepper, salt, and butter to a large sauce pan. Stir to combine. Bring to a boil.
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From foolproofliving.com
- Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
- Dress the quinoa. Place the cooked quinoa in a large bowl and drizzle half of the lemon dressing on top. Stir to combine.
- Add the prepared vegetables. Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion. Toss together with the remaining dressing.
MOROCCAN QUINOA AND CHICKPEA SALAD - THE HEALTHY MAVEN
LEMONY CHICKPEA QUINOA SALAD - FEASTING AT HOME
From feastingathome.com
- Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.
- Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.
EASY VEGAN QUINOA CHICKPEA SALAD - TWO SPOONS
From twospoons.ca
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let rest.
- Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
30-MINUTE VEGAN CHICKPEA QUINOA STEW - RUNNING ON REAL FOOD
From runningonrealfood.com
- Add the carrot, celery, onion, garlic and ginger to a large soup pot with 2 tbsp of the vegetable broth and cook for 6-7 minutes over medium heat until softened and fragrant, stirring often.
- Add the broth, quinoa and diced tomatoes and lightly simmer for 15 minutes until the quinoa is cooked.
QUINOA, CHICKPEA AND SPINACH SALAD RECIPE - FOOD & WINE
From foodandwine.com
- Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
- Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
- Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
CHICKPEA QUINOA POWER BURGER - VEGAN HEAVEN
From veganheaven.org
- Cook the quinoa according to the instructions on the package. Use vegetable broth instead of water. Set aside.
- Rinse and drain the chickpeas. Mash with a fork. Leave some of the chickpeas still intact for texture.
- In a large pan, heat some oil and sauté the onions for about 2 minutes. Add the garlic and cook for another minute. Then add the red bell pepper, the celery, the mushrooms, and the carrots and cook for about 3-4 minutes.
QUINOA CHICKPEA PATTIES - ITS YUMMI
From itsyummi.com
- Place 1 teaspoon oil in a small saute pan over medium heat. Saute the shallots until softened and sweetened, about 5 minutes, stirring occasionally. Remove from heat.
- In a large mixing bowl, mash the beans with the back of a fork. Add the cooked shallots and remaining ingredients and use a spoon to combine well.
- Gently form into patties about 1/2-inch thick and 3 inches across. In a heavy cast iron skillet (do NOT use a non-stick pan or the patties won't brown), heat remaining olive oil over medium-high heat.
CHICKPEA AND QUINOA STEW - I HEART VEGETABLES
VIBRANT CURRY CASHEW CHICKPEA QUINOA SALAD - AMBITIOUS KITCHEN
From ambitiouskitchen.com
- Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.
- Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.
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From onegreenplanet.org
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Quinoa With Chickpeas. print recipe. email recipe. save recipe. add photo. add review #45318; A pleasing blend of legumes and grains. Quinoa is cooked in vegetable stock and mixed with chickpeas, red onion, and feta cheese. Perfect for a last minute side dish. serves/makes: ready in: under 30 minutes ingredients. 4 cups vegetable stock 2 tablespoons olive oil 2 cups quinoa 1 …
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