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Quinoa Chickpea Salad

1 cup dry quinoa (any color)

2 cups water or broth

2 TBSP Spice by Rachel Sweet WARM CHILI MIX

1 can chickpeas or garbanzo beans

1 onion

2 garlic cloves (optional)

2 TBSP oil (olive, coconut, or vegetable)

3 small heads broccoli

Wash and peel the onion and garlic, if using. Dice the onion and mince the garlic. Add the 2 tablespoons oil to a small saucepan and heat on medium. Add the onion and garlic to the pot and cook for 5 minutes. While the onion is cooking, rinse the dry quinoa in a colander under running water. After the 5 minutes are up, add the rinsed quinoa to the pot with the onions and add the water or broth. Bring to a boil, then add the 2 tablespoons of WARM CHILI MIX and turn the heat down to low. Simmer for 10 minutes, then remove from heat and set aside.

While the quinoa cooks, preheat the oven to 425 degrees F. Rinse the chickpeas in a colander and add to a large bowl. Rinse the broccoli heads and carefully slice off the florets. If they are too large, cut them into bite sized pieces. Add the broccoli to the bowl with the chickpeas. Add a splash of oil to the broccoli and chickpeas and stir to coat everything well. Dump out the contents of the bowl onto a cookie sheet or baking dish and spread them out as evenly as possible. Bake 25 minutes until the broccoli is lightly charred.

When the vegetables are done, mix into the quinoa and serve hot in bowls.



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