MEDITERRANEAN QUINOA AND CHICKPEA SALAD

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Mediterranean Quinoa and Chickpea Salad – This EASY quinoa salad is ready in 20 minutes with Mediterranean-inspired ingredients including chickpeas, Kalamata olives, artichokes, and goat cheese to give layers of flavor and texture in every bite! Naturally gluten-free and vegetarian!

I love a decent quinoa salad and consistently feel so great when I’m eating one.

This quinoa salad is simple, prepared shortly, and is crammed with Mediterranean-roused fixings including chickpeas, artichoke hearts, dark Kalamata olives, and goat cheese.I additionally added new spinach to amp up the green level, red onion for a character help, just as lemon juice and apple juice vinegar to give the quinoa salad some tart zing.

This adaptable quinoa salad formula is made with ordinary fixings that you may probably have in your storeroom and ice chest.

To make this normally sans gluten salad, you need to utilize:

  • Olive oil
  • Red onion
  • Quinoa
  • Water
  • Lemon juice
  • Apple juice vinegar
  • New spinach
  • Chickpeas
  • Artichoke hearts
  • Kalamata olives
  • Cardamom
  • Legitimate salt
  • Pepper
  • Goat cheddar (feta might be subbed)

Cook the onion in an oiled skillet until it mellow. Add the dry quinoa to the skillet and toast for around 30 seconds prior to including the water, lemon juice, and apple juice vinegar. Cover and permit the quinoa to stew until all the fluid has been assimilated.

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Mood killer the hotness, add the spinach, and mix until it shrinks prior to including depleted chickpeas, artichokes, and dark olives.

Season with cardamom, salt, and pepper as wanted.

Add the goat cheddar, mix to consolidate, and prepare to delve in!

For me, the salad is great at any temperature. Serve it freshly made and warm, serve it at room temperature, or serve it chilled straight from the refrigerator. Your choice!All quinoa cooks slightly differently and if during the cooking process your quinoa looks like it needs a bit more water in order to fully soften, feel free to add another one-quarter cup or so.

Mediterranean Quinoa and Chickpea Salad – This EASY quinoa salad is ready in 20 minutes with Mediterranean-inspired ingredients including chickpeas, Kalamata olives, artichokes, and goat cheese to give layers of flavor and texture in every bite! Naturally gluten-free and vegetarian!

INGREDIENTS

  •  3 tablespoons olive oil
  •  1 medium red onion, diced small (white or yellow onion may be substituted)
  •  1 cup dry uncooked quinoa (I used white; another color may be substituted)
  •  1 1/2 cups water
  •  2 tablespoons lemon juice
  •  2 tablespoons apple cider vinegar
  •  2-3 cups fresh spinach, loosely packed (2 heaping handfuls)
  •  one 15-ounce can chickpeas, drained and rinsed (I use no-salt added)
  •  one 15-ounce can artichoke hearts*, drained and halved or quartered or 1 cup frozen that have been thawed and drained (See Notes)
  •  2/3 cup pitted and drained black Kalamata olives, or as desired
  •  1 teaspoon cardamom
  •  1 teaspoon kosher salt, plus more to taste if desired
  •  3/4 teaspoon freshly ground black pepper, or to taste
  •  6 ounces goat cheese, crumbled (feta may be substituted)
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INSTRUCTIONS

  1. To a large skillet or saucepan, add the olive oil, onion, and cook over medium-high heat, stirring occasionally, until onion has softened and just begun to barely brown, about 7 minutes.
  2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  3. Add the water, lemon juice, apple cider vinegar, reduce the heat to low, cover the pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed** (See Notes). While it’s simmering, prep and drain the remaining ingredients.
  4. When the quinoa is done, turn off the heat, add the spinach, and stir into the quinoa until it wilts, about 1 minute.
  5. Add the chickpeas, artichokes, olives, cardamom, salt, pepper, stir well to combine, and taste. If desired, add additional salt, pepper, cardamom, or for a tiny bit of heat, add a pinch of cayenne pepper.
  6. Add the goat cheese (wait until the quinoa has cooled if you don’t want it to melt into the quinoa and disintegrate), stir to combine, and serve. Quinoa salad may be served warm and fresh, at room temp, or chilled straight from the fridge. Quinoa salad will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting that the color and texture of the spinach will change upon thawing, but the taste is just fine. I actually find that this simple flavors marry together and this quinoa salad almost tastes better the second day.
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NOTES

*For the artichokes I used one 15-ounce can artichokes, packed in water, that I rinsed, drained, and quartered. If you have a Trader Joe’s in your area, I recommend their frozen artichoke hearts in a pale yellow bag; thaw and drain them and use about 1 cup. I don’t recommend artichokes packed in oil for this recipe because I think it will make the overall quinoa salad taste greasy

**All quinoa cooks slightly differently and if during the cooking process your quinoa looks like it needs a bit more water in order to fully soften, feel free to add another one-quarter cup or so.

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