Chickpea Quinoa Mix (Printable Version)
Protein-packed quinoa bowl with garbanzo beans, cheese crumbles, bell peppers and citrus dressing. A tasty, quick meal for busy days.
# What You'll Need:
→ Grains and Base
01 -
1 cup dried quinoa, rinsed
02 -
2 cups water
→ Seasonings and Dressings
03 -
1 ½ teaspoons sea salt, split up
04 -
3 tablespoons good olive oil
05 -
¼ cup tangy lemon juice (from one medium fruit)
06 -
1 teaspoon smoky paprika powder
→ Vegetables and Herbs
07 -
1 cup tightly stuffed baby arugula (if you want)
08 -
¼ cup lightly packed freshly chopped herbs like parsley, basil or dill
09 -
1 14-ounce container fire-roasted red peppers, drained, dried, and chopped (about 1 cup)
→ Proteins and Nuts
10 -
1 can low-sodium chickpeas, washed and strained
11 -
¾ cup chopped, sliced, or cut toasted almonds, pecans, or shelled pistachios, split up
12 -
¾ cup broken up goat cheese or feta (around 4 ounces), split up
# Step-by-Step Guide:
01 -
Wash the quinoa thoroughly to get rid of any bitter taste. Mix it in a pot with the water and 1 teaspoon sea salt. Let it reach a boil, then turn down the heat to low. Cook it uncovered and stir now and then for about 15 minutes until the quinoa soaks up most of the water and feels soft but not mushy. Put the lid on and let it sit for 5 minutes. Use a fork to fluff it up, dump it in a big bowl, and let it cool down.
02 -
Grab a small bowl and mix your olive oil, lemon juice, smoky paprika, and the other ½ teaspoon of sea salt. Stir it all together until it's completely mixed.
03 -
Pour roughly two-thirds of your dressing over the warm quinoa and mix it in. Add your arugula, chickpeas, red peppers, most of your nuts, and most of your cheese. Mix gently and taste it - add more dressing if you need to.
04 -
Sprinkle the rest of your cheese and nuts on top. Let it sit for 10 minutes so the flavors can mingle, or put it in the fridge for up to 4 hours. You can eat it cold or at room temp.
05 -
Heat your oven to 350°F (175°C). Put the nuts flat on a baking sheet. Stick them in for 8 to 10 minutes until they smell good and get crunchy. Let them cool before you chop them up.
# Additional Notes:
01 -
You can keep what's left in a sealed container in your fridge for up to a week.