I’m super into trying new quinoa salads lately. They are super easy to make and super flavorful, nutritious and filling.
I found this amazing recipe on Pinterest which brought me to the website http://www.littlespicejar.com.
The best part of making a quinoa salad is that you can substitute out or add anything in.You could even try making it with brown rice instead of the quinoa. If you do not like pistachios, add another nut you like. Add cilantro, dried apricots…make it your own! I added in yummy sunflower sprouts to the top of mine for some added crunch. If you are looking to purchase some, they are grown locally at 3 Guys Greens. (Five Health Reasons to Eat Sunflower Seeds and Sprouts)
1 1/2 cups cooked quinoa
1 cup matchstick carrots
4 scallions thinly sliced
1 (15 ounce) can of chickpeas, rinsed and drained
1/3 cup dates
1/3 cup golden raisins
1/4 cup chopped pistachios
1 bunch flat leaf parsley, chopped
1/2 tsp cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
1/2 teaspoon salt
1/8 teaspoon chili powder
1. POWER SALAD: Cook the quinoa according to the package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
2. HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine. Serve immediately or store in the refrigerator for later!
Chef Michael Smith states that this dish is an all-time favourite of his family, in his cookbook “The Best of Chef at Home”, and I can clearly see why.
I really loved this recipe. I especially loved all the greens added in, with the sweet potatoes and the chickpeas. The flavours of the coconut milk and the peanut butter are amazing.
I served my curry with rice since it is very rich.
I used low-fat coconut milk and low-fat peanut butter with great results. I also just used one sweet potato, but it was rather large.
I also used green Thai curry paste. I did not find this recipe to be overly spicy, so I would add more next time. Yellow Thai curry paste is the mildest, red is a bit spicier and green is the spiciest.
A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob of frozen ginger
1 teaspoon (5 ml) of Thai curry paste
2 sweet potatoes, peeled and cubed
One 19oz (540 ml) can of chickpeas
One 14oz (398 ml) can of coconut milk
1 cup (250 ml) of orange juice
1/2 cup (125 ml) of peanut butter or any other nut butter
A sprinkle or two of sea salt
1 cup (250 ml) or so of frozen green peas
Several handfuls of baby spinach
A bunch of chopped cilantro
1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
2. Grate the frozen ginger into the pan with a microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender,about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.
MAKES 6 to 8 SERVINGS
This recipe was given to me about 15 years ago from my Mom. It was taken from a Homemakers magazine.
I love quick salads like this one. It’s easy to make and super fresh to have on hand for a quick lunch, or dinner side.
3 cups cauliflower, cut into bite size pieces
2 cups thinly sliced carrots
2 small zucchini, sliced
1 each sweet red and green peppers, diced
1 can (19 oz) chickpeas, drained
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1 tsp granulated sugar
salt and pepper to taste
1. Cook cauliflower and carrots in boiling water to tender crisp, about 2 minutes. Drain well and place in a large bowl.
2. Add zucchini, peppers and chickpeas.
3. Whisk together marinade ingredients
4. Pour over vegetables and toss. Cover. Refrigerate for at least 4 hours or up to 4 days.
I found this recipe on Twitter. The original recipe can be found at http://infinebalance.com/2013/04/30/curried-chickpea-wraps/.
I love this recipe since you can make it in a tortilla wrap, lettuce leaves, or you can eat it as is! This recipe is super easy, especially if you own a food processor. I shredded my carrots and chopped my chickpeas using mine. I also used raisins instead of currants. The filling will last for several days making this is a great make-ahead recipe for lunches or dinner.
1 teaspoon olive oil
2 large carrots shredded
1 clove garlic, minced
1 tablespoon garam marsala curry spice
2 green onions, thinly sliced
1 18oz can chickpeas (about 2 cups cooked), rinsed and drained
2 tablespoons currants (soaked in hot water to plump and drained), then chopped
1/4 cup mayo, plus more to your taste
2 teaspoons rice wine vinegar
pinch of salt
1. If you haven’t already, pour some hot water over the currants so they plump up a bit before you drain and chop them.
2. In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soft, about 5 minutes. Stir in green onions and remove from heat.
3. in a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
4. Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
5. Serve in a wrap or in lettuce leaves.
YIELD: Enough for 4 8-inch wraps.