Skip to main content

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!!


    Popular posts from this blog

    Hot'n'Sour Ash Gourd Soup

    There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
    This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
    In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

    Szechuan Shrimp and Cauliflower

    Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

    For Szechuan sauce:
    Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
    Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
    Wild caught shrimp - about 10 …

    Amaranth Upma for a Wholesome Spicy Breakfast

    Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

    Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

    Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…