Warm Quinoa and Chickpea Salad
Prep:
10 mins
Cook: 12 mins
Makes: 6 servings
View Nutrition Facts
Cook: 12 mins
Ingredients
- 2 cups quinoa
- 1 clove garlic
- 3/4 teaspoon salt plus a pinch
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 5 tablespoons extra-virgin olive oil plus more for drizzling
- 1 15 1/2 ounce can chickpeas, rinsed and drained
- 1/2 cup sliced or slivered almonds
- 1/3 cup pitted black olives, sliced
- 1/3 cup diced red bell pepper
- 1 package spinach or arugula leaves
Directions
1. Bring a pot of salted water to a boil; add the quinoa and cook until just tender, about 12 minutes. Drain well.
2. Using the flat side of a knife, mash the garlic into a paste with the pinch of salt. Place in a large bowl and stir in the lemon juice, black pepper and remaining salt; whisk in the oil.
3. Add the cooked quinoa and the chickpeas, almonds, olives and bell pepper to the bowl and mix. Serve over the spinach or arugula leaves and drizzle with olive oil.
maybe try using a different web browser, that usually the problem when a link works for some and not for others. Google Chrome works fine.
4/11/2012 04:35:50 PM Report AbuseThe link is working for me. Here is the info: Nutrition facts per serving: Servings Per Recipe 6 Amount Per Serving Calories482 Protein(gm)14 Carbohydrate(gm)58 Fat, total(gm)22 Saturated fat(gm)3 Dietary Fiber, total(gm)10
3/22/2012 11:34:13 AM Report AbuseNutrition link does not work!
3/3/2011 08:46:20 PM Report AbuseThis sounds good and we are going to have it later this week. However, I can't get the nutrition link to work. How can we keep track of our food without the nutrition information. Please see if you can fix the link. Thanks.
2/23/2011 06:01:27 PM Report AbuseAs a non-vegetarian, I would cut the salt down to 1/4 tsp., replace the olives with capers, and forget about the oil. Canned chickpeas are not nearly as flavorful as freshly cooked ones, so I would use freshly cooked chickpeas.
10/17/2010 10:58:18 AM Report Abuse