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
- 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.
- 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.
- Combine chickpeas, cucumber, parsley, onions, and half the feta in a large bowl. Toss until well mixed.
- Gently toss with cooled quinoa.
- Wisk vinegar, honey, oil, grainy mustard and olive oil together. Add salt and pepper to taste. Drizzle over the combined salad ingredients.
- Add tomatoes, and gently toss, being careful not to over mix.
- Top with feta and serve.
I hope you enjoyed this recipe. Check out some of my other recipes including: Best salad ever, No bake energy balls, the best chicken soup you’ll ever eat, Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus.
Thanks for reading!
No bake energy balls
No Bake Energy Balls – Who doesn’t enjoy a sweet, chocolatey treat from time to time. I know there are moments when I just have to have something sweet, especially after a meal or for a mid-afternoon pick me up. A couple of years back, my girlfriend gave me this recipe and she got it from another friend so we don’t actually know where it came from. This is the kind of treat that I don’t mind putting in my child’s lunch or to give for an after school snack. I keep them in the freezer and then just pull them out as I need them.
- 1 cup toasted sunflower seeds
- 1 cup sesame seeds
- 1/4 cup flax seeds
- 1 cup rolled oats
- 1/2 cup mini chocolate chips
- 3/4 raisins, cranberries or currants
- 1/2 cup cocoa powder
- 1 cup peanut butter
- 1 cup almond butter
- 1/2 cup honey
- 3/4 cup toasted coconut
- 1/4 sliced almonds
- Toast the sunflower and sesame seeds.
- Toast the coconut and almonds (careful, it burns quickly if you don’t keep and eye on it). Allow to cool and put into a small bowl. Set aside.
- Mix all the ingredients except for the coconut and almonds. If your mixture isn’t quite sticking together, add a little extra honey.
- Roll the mixture into balls (I do them about the size of ping-pong balls) and then roll them around in the bowl of coconut and almonds for the outer coating.
- Store them in an airtight container and keep in the fridge or freezer.
I hope you enjoyed this recipe. Check out some of my other recipes including: Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus
Thanks for reading!
Miso Soup – After a summer of gluttonous fun it’s time to get back to healthier living. I often think that when the school year starts it’s almost like New Year’s, when people make resolutions to get fit and healthier… well, that’s the way it always seems to work for me anyway. So, back to it!
One way I force myself to eat better is by packing my lunch everyday for work. I know many people go out for lunch but if you can pack your own lunch, you’re more able to control the food you consume. I have a variety of foods that I take for lunch but one of my favourites is soup, especially chicken noodle (I have the best recipe which I’ll share in an upcoming post). Recently I tried a new soup that I think is great and my husband loves. It’s a very light and healthy Miso soup and takes about 20 minutes to make. You may have to shop around to find a few of the ingredients but its worth it. I found all of my ingredients in a local Japanese specialty store but I know there are local grocery stores that carry these ingredients too.
The original recipe is here but I modified it based on all the reviews I read for the recipe.
- 5 cups water
- 2 tsp dashi granules (3 tsp if you like a saltier, stronger fish flavour)
- 3 tbsp miso paste
- 1 package of medium firm tofu, diced
- 4 green onions sliced into pieces
- 2 tsp wakame seaweed (feel free to omit if you’re not into seaweed – you’ll notice there isn’t any in my photo – my husband loves it but me, not so much)
- In a large saucepan heat water and dashi granules on high until it comes to a boil, then turn down to medium heat and simmer for about 10 minutes.
- Put the miso paste into a cup or small mixing bowl and add a few spoon fulls of the hot broth from the saucepan and mix in with the miso paste until it becomes almost liquid in nature. Add this mixture to the saucepan and whisk in.
- Add the diced tofu, green onions, and wakame seaweed. Simmer for about 5 more minutes.
- Serve into a bowl and enjoy!