Quinoa Salad with Chickpeas
Packed full of flavor and good-for-you ingredients, this Quinoa Salad with Chickpeas is one of my favorite quinoa salad recipes. It is a quick, healthy, and versatile dish that can be a main meal or masquerade as a holiday side dish as well.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil
- 1 red onion
- 4 garlic cloves
- 1 inch knob of fresh ginger
- 3 stalks of celery
- 2 carrots
- 1/2 cup frozen peas
- 1 15- oz can chickpeas
- 3 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 cup sliced black olives
- Handful of pistachios
- I red chili pepper (optional)
- 4-5 tomatoes
- 1/2 cup uncooked quinoa
- salt and pepper to taste
- parsley to garnish (optional)
Instructions
- 1
Add the quinoa to a pan with 1 cup of water and place it on a stove with the flame/heat set to high. Then bring it to a boil, lower the heat, place a lid on it, and let it simmer for 15 minutes.
- 2
Peel and dice the onion, ginger, and garlic and add it to a pan with the EVOO. Saute for 10 minutes, stirring the onion, ginger, and garlic often so they do not burn.
- 3
Rinse and chop up the celery and carrots and add them to the pan with the onions, ginger, garlic.
- 4
Also, add in the frozen peas.
- 5
Open the can of chickpeas, drain it and rinse the chickpeas in a colander. Add the rinsed chickpeas to the pan.
- 6
Also add in the coriander, smoked paprika, and turmeric and saute for about 3 minutes.
- 7
If using the red chili pepper, dice it, carefully removing as many of the seeds as you would like. Also, cut the tomatoes into bite-sized pieces.
- 8
Add in the black olives, pistachios, cooked quinoa, cut tomatoes as well as the red chili pepper, and saute for about 2 more minutes.
- 9
Remove from the heat and season with salt and pepper to taste.
- 10
Garnish with chopped parsley and enjoy!