Protein-packed Chickpea Quinoa Mix (Printable Version)
# What You'll Need:
→ Grains and Base
01 -
1 cup dry quinoa
02 -
2 cups water
→ Seasonings and Dressings
03 -
1 ½ teaspoons sea salt, split
04 -
3 tablespoons good olive oil
05 -
¼ cup fresh lemon juice (from one lemon)
06 -
1 teaspoon smoky paprika
→ Vegetables and Herbs
07 -
1 cup packed baby arugula (if you want)
08 -
¼ cup fresh chopped herbs like parsley, basil or dill
09 -
1 14-ounce jar fire-roasted red peppers, dried and chopped (about 1 cup)
→ Proteins and Nuts
10 -
1 can low-sodium chickpeas, washed and drained
11 -
¾ cup almonds, pecans, or pistachios, chopped or sliced, divided
12 -
¾ cup goat cheese or feta crumbles (around 4 ounces), divided
# Steps to Follow:
01 -
Wash quinoa thoroughly to get rid of any bitter taste. Mix it in a pot with water and 1 teaspoon of sea salt. Let it come to a boil, then turn down the heat. Cook without a lid, giving it a stir now and then, for around 15 minutes until water's gone and quinoa feels soft but still has a bite. Put the lid on and let it sit 5 minutes. Stir with a fork, dump into a big bowl, and let it cool down.
02 -
Grab a small bowl and add the olive oil, juice from your lemon, smoky paprika, and the other ½ teaspoon of sea salt. Stir it all together really well.
03 -
Pour most of your dressing over the warm quinoa and mix it in. Add in the arugula, chickpeas, red peppers, most of your nuts, and most of your cheese. Gently stir it all up and taste it - add more dressing if you need to.
04 -
Sprinkle the rest of your cheese and nuts on top. Let it all hang out for 10 minutes so the flavors can get friendly, or stick it in the fridge for up to 4 hours. Eat it cold or at room temp.
05 -
Heat your oven to 350°F (175°C). Lay the nuts flat on a baking sheet. Pop them in for 8-10 minutes till they smell good and get crunchy. Let them cool before you chop them up.
# Additional Tips:
01 -
Keep what's left in a sealed container in your fridge and eat within a week.