I love having quinoa for days when rice and pasta can't seem to meet my "grains" satisfaction (yes, quinoa is a seed, however, the texture of quinoa is very similar to other grain food items and works great as a grain substitute). Sometimes I cook it plain and serve it in place of rice! It's a wonderful food, higher in fiber, protein, other minerals and nutrients than most cereal grains.
Anyway, to add a bit of an elevated take on your standard plain quinoa, I turn to this recipe. This recipe is super quick (can be made within 30 minutes) and easy to make. Try serving it alongside your favourite roasted meats (roasted lamb is amazing with this) or eat it on its own as a vegan, gluten-free dish. You can make a larger batch and refrigerate it for up to 3-5 days. Enjoy!
Quinoa, Tomato and Chickpea Recipe
Prep time: 10 minutes | Cooking time: 20 minutes
1 cup Quinoa
2 cups Water
1 cup canned Chickpea (typically about 1/2 can)
2 small Tomatoes
1/4 cup Onion
1 tsp Cumin
1 tsp Smoked Paprika
1/2 tsp Tumeric
1 tsp Dried Thyme
Juice of half a lime
1 handful of Parsley (roughly chopped)
1 tbsp Extra Virgin Olive Oil (optional)
Salt and Pepper to taste
Note: This dish tastes great hot or cold. If you prefer cold, cool the salad in the fridge for 2-3 hours before serving. You can also try mixing in chopped bell peppers for an additional crunch!
Welcome to Simple Meals! My name is Celine.