Quinoa with Chickpeas and Lime

Published on April 10, 2014 | In American | By The Social Chef |

- Prep Time
- 5 Minutes
- Cook Time
- 12 Minutes
- Difficulty Level

Quinoa (pronounced keen-wah) is known as a superfood having a very high amount for protein. I have made quinoa many ways and while I want to like it I can only say that I eat it. A quinoa lover I am not. That being said, I have never made quinoa with ingredients like chicken as an addition or some sort of sauce. In my mind being it’s a superfood, adding sauce to it sort of seems I am defeating the purpose. But maybe not. This quinoa with chickpeas and lime recipe is a result of making something during the Daniel fast. My diet during this period can only consist of fruit, vegetables and whole grains. One thing that does makes a huge difference when making quinoa are the liquids you use to cook it in. Quinoa has a bitter earthy taste and it will take on a bit of the stock you use. My suggestion is chicken or beef stock but being my fast doesn’t allow any animal products I used vegetable broth. I am not knocking quinoa, I am only saying for me it is just too much of an earth taste. Certainly the lime and garlic made a significant difference. The good news is my fast is half over.

Recipe Rating

(1 Rating)

Ingredients

1 cup quinoa rinsed well
1 15oz can of chickpeas rinsed and drained
2 green onions sliced
2 tablespoons red onion chopped fine
2 cloves minced garlic
1 vine ripe tomato seeded and diced (more if desired)
1/4 cup fresh cilantro
2 cups vegetable broth (chicken broth is best)
Juice of 1 lime plus zest from 1 lime
1/4 cup olive oil or as desired
Salt and pepper to taste.

Instructions

1. Using a pot over high heat add one tablespoon olive oil, onion, pinch of salt and sauté for 4-minutes
2. Add garlic and stir sautéing for 1-minute
3. Add quinoa and stir to combine
4. Add vegetable broth and cook for 12-15 minutes and liquids are absorbed stirring occasionally
5. Remove from stove transferring to a glass bowl and allow to cool
6. Add chickpeas, green onion, cilantro and fold
7. Combine olive oil, tomato, lime juice, lime zest, pinch of salt and pepper and fold
8. Serve at room temperature or chilled

Servings : 4
Ready in : 20
Course : Appetizer, Entrée, Side Dish
Recipe Type : Healthy Recipes, Salad, Vegan

Instructions

1. Using a pot over high heat add one tablespoon olive oil, onion, pinch of salt and sauté for 4-minutes
2. Add garlic and stir sautéing for 1-minute
3. Add quinoa and stir to combine
4. Add vegetable broth and cook for 12-15 minutes and liquids are absorbed stirring occasionally
5. Remove from stove transferring to a glass bowl and allow to cool
6. Add chickpeas, green onion, cilantro and fold
7. Combine olive oil, tomato, lime juice, lime zest, pinch of salt and pepper and fold
8. Serve at room temperature or chilled

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...