Crispy Quinoa & Chickpea Salad
Ingredients
The quinoa
-
1
cup
dry quinoa
-
3
cloves
garlic, pressed
-
1
tsp
salt
-
½
tsp
pepper
-
¼
tsp
chili flakes
-
¼
cup
olive oil
-
1
each
lemon, juice
-
1
each
lemon, zest
The chickpeas
-
19
oz
can chickpeas, drained and rinsed
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
The pear fennel salad
-
2
each
ripe pears, sliced thin
-
1
large
fennel, sliced thin
-
2
tbsp
fresh minced parsley
-
2
tbsp
fresh minced cilantro
-
½
cup
chopped walnuts
-
3
tbsp
olive oil
-
¾
tsp
salt
-
¼
tsp
pepper
-
2
tbsp
red wine vinegar
For serving
Instructions
- Preheat the oven to 425°F and line two large baking sheets with parchment paper.
- Cook the quinoa according to package instructions and set aside.
- On one baking sheet, combine cooked quinoa with garlic, salt, pepper, chili flakes, olive oil, lemon juice, and lemon zest. Toss and spread in a single layer. Bake for 30-35 minutes until crispy.
- On the second baking sheet, combine chickpeas with olive oil, salt, and pepper. Toss and bake for 20-25 minutes until crispy.
- For the pear fennel salad, whisk together olive oil, red wine vinegar, salt, and pepper. In a bowl, combine sliced pear, fennel, parsley, cilantro, and walnuts. Toss with the dressing.
- To serve, spread Greek yogurt on a platter, top with baked quinoa, and finish with the pear-fennel salad.
Nutrition Facts (estimated)
Servings
4-6
Calories
545
Total fat
33.6g
Total carbohydrates
50.1g
Total protein
16g
Sodium
1263.5mg
Cholesterol
6.2mg
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