Posts Tagged ‘best salad’

Smoky Quinoa Chickpea Salad

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Smoky Quinoa Chickpea Salad

Smoky Quinoa Chickpea Salad

Smoky Quinoa Chickpea Salad – This salad has become my new lunchtime favorite.  I came across this hand typed recipe on Facebook. It sounded so good I had to give it a try – wow is all I can say. It’s such a healthy, flavorful salad and it has a really interesting smoky flavor thanks to the smoked Spanish paprika. Everyone who’s tried it has asked me for the recipe. If you’re not familiar with quinoa, it’s quite a fantastic food or superfood to be more precise.  Quinoa is the seed of a plant belonging to the same family as other favored super-veggies including spinach, swiss chard, and beets. It’s one of the most nutritionally dense foods available, provides all nine essential amino acids and has twice the fiber of most other grains. It has a mild flavor so it can be used in both sweet and savoury dishes. As per usual, I rarely leave a recipe unmodified from the original and this recipe is no different; I’ve added a few little extras. Sadly, I don’t know where this recipe originated so if anyone knows who to credit please let me know.

Smoky Quinoa Chickpea Salad Recipe

Ingredients:

  • 1.5 cups quinoa
  • 2 cups water
  • 1 can chickpeas, rinsed and drained
  • 1 cucumber, chopped unpeeled
  • 1 pint cherry or baby tomatoes, halved
  • 4-5 green onions, chopped
  • 1 cup of parsley, chopped
  • 3/4 cup crumbled feta cheese
  • 1/4 cup red wine or balsamic vinegar
  • 1 tsp honey
  • 1/3 cup olive oil
  • 1 tbsp grainy mustard
  • 2 tsp smoked Spanish paprika
  • Salt and pepper to taste
  • Optional:  I like to lay it on a bed of salad greens or kale. I’ve also added minced green olives and cauliflower which I thought made nice additions to the salad.

Directions:

  1. Rinse quinoa. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer for about 12-15 minutes. Take off heat and let sit covered in saucepan.
  2. Combine chickpeas, cucumber, parsley, onions, and half the feta in a large bowl. Toss until well mixed.
  3. Gently toss with cooled quinoa.
  4. Wisk vinegar, honey, oil, grainy mustard and olive oil together. Add salt and pepper to taste. Drizzle over the combined salad ingredients.
  5. Add tomatoes, and gently toss, being careful not to over mix.
  6. Top with feta and serve.

I hope you enjoyed this recipe.  Check out some of my other recipes including: Best salad everNo bake energy balls,  the best chicken soup you’ll ever eatBailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

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Best Salad Ever

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Best Salad Ever

Best Salad Ever Recipe

Best Salad Ever Recipe – This weekend we celebrated Thanksgiving in Canada… I’m still having trouble buttoning up my pants.  We were blessed to be invited to two Thanksgiving dinners and for the one at my mother-in-laws house I was asked to provide a salad.  As soon as I found out that a salad was my contribution to the meal I knew what I was making, the best salad ever of course.  I found this recipe many months ago and it’s definitely a crowd pleaser.  It’s both yummy and beautiful. I’ve modified it slightly from the original recipe as we found that one way too sweet.  There is already so much sweetness in the fruit and candied almonds there’s no need for large amounts of sugar in the dressing.  I also added the croutons to have something a little salty to help balance out the sweetness. Give this salad recipe a try, you won’t be disappointed.

Download the Best Salad Ever Recipe here.

Best Salad Ever Recipe
Ingredients
  • 1/2 cup of slivered almonds
  • 2 tbsp sugar
  • 1-2 heads of romaine lettuce
  • 1/3 cup chopped celery
  • 4 shallots or green onions, chopped
  • 1 can mandarin orange pieces
  • 1 diced avocado
  • 1 diced apple
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1 cup bread to make homemade croutons (sourdough or focaccia bread works well)
  • 1 tsp garlic powder
  • 1 tbsp olive oil

Dressing Ingredients

  • 1/4 cup olive or vegetable oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp old fashioned (grainy) mustard
  • 1 tsp sugar
  • 1/2 tsp salt and pepper

Directions:

  1. Preheat oven to 350 degrees F. Cut up about 1 cup of bread into 1 inch cubes and place in a bowl.  Add 1 tbsp of olive oil (add a little more if it’s too dry) and sprinkle evenly with garlic powder. Mix well and then spread on a baking sheet. Bake in the oven for about 15 minutes or until golden brown. Remove from oven and let cool.
  2. Place sugar and almonds in sauce pan or skillet and cook over medium heat until sugar melts and starts turning brown – keep an eye on it as it can burn quickly.  Remove from heat and place on a plate to cool.
  3. Mix all the ingredients together in a bowl and finish the salad with the croutons, nuts and salad dressing.

Modified from this original recipe.

I hope you enjoyed this recipe.  Check out some of my other recipes including: No bake energy balls,  Bailey’s dipped toasted marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.

Thanks for reading!

~ Jamey

Recipe for the Best Salad Ever.

Recipe for the Best Salad Ever.

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