QUINOA WITH CHARD AND CHICKPEAS
This is based on a recipe from "Wild About Greens" by Nava Atlas with some changes so it better fits our Nutritarian eating style. Quinoa is a new grain for me. I enjoy it more each time I make it. The quinoa and chard complement each other well. You can reduce prep time by using pre-chopped or frozen vegetables.
Provided by Anne Sainz
Categories Vegan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Chop garlic, onion and mushrooms, then add chickpeas and set aside.
- Combine quinoa and broth in medium saucepan and bring to a simmer. Cover and simmer gently for 15 minute.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add chickpeas, garlic, onion and mushrooms. Saute until soft, adding small amounts of water as needed to prevent sticking.
- Mix in cumin and seasoning mix.
- Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Add water as needed to prevent burning. Continue to add the chard until all of it is in the pan and cook until chard is tender, mixing well.
- Mix in the cooked quinoa and cook another 2 or 3 minutes more and serve.
Nutrition Facts : Calories 327.1, Fat 5.5, SaturatedFat 0.6, Sodium 255.3, Carbohydrate 56.1, Fiber 12.7, Sugar 8, Protein 16.6
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g
BUDDHA BOWL WITH ROASTED SWEET POTATOES, SPICED CHICKPEAS, AND CHARD
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Provided by Tracy Pollan
Categories HarperCollins Dinner Lunch Grains Sweet Potato/Yam Chickpea Leafy Green Chard Sesame Poblano Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Number Of Ingredients 24
Steps:
- For the poblano tahini sauce:
- In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and 1/4 cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
- For the Buddha bowls:
- Preheat the oven to 425°F.
- In a medium saucepan, cook the quinoa, rice, or farro according to the directions on the package.
- In a medium bowl, combine the sweet potatoes, melted coconut oil, maple syrup, orange zest, and 1/4 teaspoon salt. Mix well until the potatoes are evenly coated.
- Spread the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Flip them with a spatula and roast until the potatoes are tender and beginning to brown, an additional 10 to 15 minutes.
- Meanwhile, in a small bowl, combine the chickpeas, 2 teaspoons of the olive oil, the paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
- Spread the chickpeas on a rimmed baking sheet and roast with the sweet potatoes until golden brown, 15 to 20 minutes, stirring them once halfway through.
- In a large skillet over medium-high heat, heat the remaining 1 tablespoon of the olive oil until shimmering. Add the garlic and red pepper flakes. Cook until the garlic is fragrant, 3 to 4 minutes. Add the chard, cover, and cook, stirring occasionally, until the chard begins to wilt, 2 to 3 minutes. Uncover, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring frequently, until the chard is completely wilted and cooked through, an additional 1 to 2 minutes. Discard the garlic cloves.
- Put 1/2 cup of the cooked grain in the bottom of each of four serving bowls. Top each bowl with equal portions of the roasted sweet potatoes, roasted chickpeas, and sautéed chard. Drizzle with the poblano tahini sauce and serve with extra sauce passed separately.
CURRIED QUINOA AND CHICKPEAS
Quinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 355 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 70g carbohydrate (20g sugars, Fiber 9g fiber), Protein 12g protein.
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