January 21, 2015

Quinoa Chickpea Winter Salad

It has been brutally cold for the past few weeks, and it is in these times that we crave for something warm and spicy in our lunch box. I prefer something warm and yet does not need a lot of cooking, something satisfying and yet light on your stomach. Here's one that fits the bill and my lunch box... a quick'n'healthy quinoa salad with chickpeas, veggies, fruits and nuts. 

    • Quinoa - 1 cup (Soaked overnight)
    • Chickpeas - 1/2 cup (Soaked overnight) 
    • EV olive oil - 4 Tbs
    • Garlic - 4-5 cloves (minced)
    • Green chilly - 4-5 (chopped)
    • Green beans - 1 cup (chopped fine)
    • Bell pepper (multiple colors) - 2 cup (chopped fine)
    • Green mango - 1 cup (chopped fine, or 2-3 Tbs fresh squeezed lemon juice)
    • Baby greens - 2 cups (spinach, kale or a mix)
    • Almonds - 1/2 cup (roughly chopped)
    • Salt - as per taste
    • Apples - 2 (chopped)

    • Drain and rinse quinoa well, cook with 1 cup of water.  Drain and rinse chickpea and cook with 1/2 cup of water. (I use pressure cooker for both)
    • Heat a tablespoon of olive oil and saute garlic and green chilly for a couple of minutes.  Add chopped green beans and cook covered till green beans are almost done. (for about 5-6 minutes)
    • Add chopped bell pepper, chopped mango (if using) and chopped greens and sauté till warm and greens are just wilted. 
    • Switch off, transfer to a bowl, add chopped apples, almonds, salt, lemon juice (if using) and remaining olive oil. Mix everything well and serve immediately or as a packed lunch.
    • Makes 3 to 4 servings. Enjoy!!

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