Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?" -Timothy Olyphant
This is a fantastic recipe to serve with almost any main course. Add some broiled salmon filets, sautéed shrimp or grilled chicken thighs for a complete meal.
It is as healthy as it is delicious, with legumes, whole grains, complete protein, fruit, veggies, and great quality oil — all in a delicious, spicy quinoa.
You can use any color of quinoa you wish — blond, red or black — or even a mixture of the three for a really vibrant dish.
Servings: 6 | Serving size: 1 1/4 cups
Cooking time: 30 minutes
This keeps well in the refrigerator for about 3 days and is great served cold or hot.
1 cup uncooked quinoa
2 tsp. olive oil
1 large onion (medium dice)
3 cloves garlic (minced)
2 cups no salt added vegetable stock (or water)
1 15-ounce can no salt added diced tomatoes
1 Tbsp. no salt added tomato paste
1 tsp. ground cumin
1/2 tsp. red pepper flakes (or more for spicier)
1/2 tsp. salt
black pepper to taste
2 15-ounce cans no-salt added chickpeas (drained and rinsed)
juice of 1/2 lemon
1 large green onion (sliced thinly)
1 medium avocado (diced)
Use mesh strainer and rinse the quinoa under cold water until the water runs clear.
Set aside.
Heat olive oil in a large skillet over medium high heat.
Once the oil is hot, add the onions and garlic.
Cook for about 3 minutes. Stir frequently.
When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.
Stir to combine and bring to a simmer.
Once simmering, add the quinoa and chickpeas.
Stir to combine, reduce to a simmer, and cover.
Cook the quinoa until the liquid is absorbed and grains begin to visually "sprout," about 15 to 20 minutes.
Slice green onions thinly and and dice the avocado.
Once the quinoa is cooked, stir in the lemon juice.
Top with green onion and avocado and serve. (Also great chilled!)
Nutrition Facts
Serving size: 1 1/4 cups
Servings: 6
Amount Per Serving
Calories 341 | Calories from Fat 90 |
% Daily Value |
Total Fat 10g | 13% |
Saturated Fat 1g | 6% |
Monounsaturated Fat 5g | |
Trans Fat 0g | |
Cholesterol 0mg | 0% |
Sodium 215mg | 9% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 13g | 45% |
Sugars 8g | |
Protein 13g |
Vitamin K 15mcg |