Quinoa was once called “the gold of the Incas.” It is a superfood—rich in fiber, protein, iron, and much more. It also has a warm essence that helps to remove dampness and stagnation from the body. Many other elements of this recipe have healing benefits as well. Olives and sea salt are both beneficial to the Kidney. Sundried tomatoes support your Heart function, and lemon and chives boost your Liver. And in addition to adding a nice crunch to this dish, the chickpeas strengthen the Spleen, Heart, and Lung.

Yields1 Serving
 1 can (10 ozs) of chickpeas, rinsed, drained, dried well
 Zest from 1 lemon
 1 Tablespoon of olive oil
 1 cup of white quinoa, rinsed, drained
 2 Tablespoons of butter
 2 cups of water or broth
 Freshly ground sea salt, to taste
 1/3 cup kalamata olives, roughly chopped
 1/2 diced onion
 1/4 teaspoon chives, chopped (optional)
 Option: Add arugula or any green of choice to the quinoa when the quinoa is still warm.
1

Preheat the oven to 375°F.

2

Place chickpeas on a small baking sheet and coat with 1/2 the olive oil.

3

Bake until the chickpeas are crisp, about 35-40 minutes. Make sure you shake the pan from time to time to move the chickpeas around.

4

Remove from the oven, and while still warm, add the zest of one lemon.

5

Shake again to mix.

6

Meanwhile, prep the quinoa: Melt butter in a medium-sized pot over medium heat. Add the rinsed quinoa to the melted butter and mix to toast the quinoa, about 5 minutes. Add the water or broth and simmer for 15-20 minutes or until all of the liquid has been absorbed.

7

Remove from the heat. Stir in remaining oil, salt, olives, and onions.
Note: If you want to add a green leafy vegetable, do so now.

8

Place the quinoa mixture in a serving platter.

9

Top with the crispy chickpeas and freshly cut chives.

CategoryCooking Method,

Ingredients

 1 can (10 ozs) of chickpeas, rinsed, drained, dried well
 Zest from 1 lemon
 1 Tablespoon of olive oil
 1 cup of white quinoa, rinsed, drained
 2 Tablespoons of butter
 2 cups of water or broth
 Freshly ground sea salt, to taste
 1/3 cup kalamata olives, roughly chopped
 1/2 diced onion
 1/4 teaspoon chives, chopped (optional)
 Option: Add arugula or any green of choice to the quinoa when the quinoa is still warm.

Directions

1

Preheat the oven to 375°F.

2

Place chickpeas on a small baking sheet and coat with 1/2 the olive oil.

3

Bake until the chickpeas are crisp, about 35-40 minutes. Make sure you shake the pan from time to time to move the chickpeas around.

4

Remove from the oven, and while still warm, add the zest of one lemon.

5

Shake again to mix.

6

Meanwhile, prep the quinoa: Melt butter in a medium-sized pot over medium heat. Add the rinsed quinoa to the melted butter and mix to toast the quinoa, about 5 minutes. Add the water or broth and simmer for 15-20 minutes or until all of the liquid has been absorbed.

7

Remove from the heat. Stir in remaining oil, salt, olives, and onions.
Note: If you want to add a green leafy vegetable, do so now.

8

Place the quinoa mixture in a serving platter.

9

Top with the crispy chickpeas and freshly cut chives.

QUINOA WITH CHICKPEAS

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