Chickpea Quinoa Mix (Print-Friendly Version)
# What You'll Need:
→ Grains and Base
01 -
1 cup uncooked quinoa
02 -
2 cups of water
→ Seasonings and Dressings
03 -
3 tablespoons extra-virgin olive oil
04 -
1 teaspoon of smoked paprika
05 -
1 ½ teaspoons of kosher salt (use in two steps)
06 -
½ teaspoon of kosher salt (save for later)
07 -
¼ cup of fresh lemon juice (about one lemon)
→ Vegetables and Herbs
08 -
Chopped red peppers, roasted, from a 14-ounce jar (around 1 cup, drained and dried)
09 -
1 cup of tightly packed baby arugula (optional)
10 -
¼ cup loosely packed fresh parsley, basil, dill, or other soft herbs
→ Proteins and Nuts
11 -
¾ cup of feta or goat cheese crumbles (split into two parts, about 4 ounces total)
12 -
¾ cup of roasted almonds, pecans, or pistachios (chopped or sliced, split in two)
13 -
A can of low-sodium chickpeas, rinsed and drained
# Step-by-Step Directions:
01 -
Rinse the quinoa to remove its natural bitterness, then throw it in a medium pot with 2 cups of water and 1 teaspoon of kosher salt. Bring it to a boil, lower the heat, and simmer gently. Give it a stir now and then until the liquid's mostly gone and the quinoa is soft but still holds its shape (takes about 15 minutes). Cover it, let it rest for 5 minutes, fluff with a fork, and place in a large bowl to cool off.
02 -
In a small bowl or measuring cup, mix together the lemon juice, olive oil, kosher salt (the ½ teaspoon), and paprika until smooth and well combined.
03 -
Pour roughly 70% of the dressing over the still-warm quinoa and gently toss it around. Add the chickpeas, roasted peppers, arugula, most of the nuts, and most of the cheese. Give it a light mix and taste. If you feel it needs more dressing, add some.
04 -
Sprinkle the rest of the nuts and cheese on top. Let everything sit for 10 minutes so the flavors can mix, or refrigerate it for up to 4 hours. It’s just as good cold as it is at room temperature.
05 -
Turn your oven to 350°F (175°C). Spread the nuts out on a baking pan in a flat layer. Bake for 8–10 minutes until they’re crisp and smell amazing. Let them cool before chopping them up.
# Helpful Notes:
01 -
Keep leftovers sealed tightly in the fridge for up to 7 days.