Thursday, December 20, 2012

Recipe of the Week: Mexican Roasted Chickpea & Quinoa Salad

I get into weird food kicks sometimes, and lately, it's been with quinoa. It's like a temporary addiction. A few weeks ago, it was cookies, so I'm kind of glad THAT one has passed.

After eating quinoa burgers all last week for dinner, I decided I wanted to branch out with some new quinoa recipes this week. The best part about cooking with quinoa is you can make a huge pot of it on Sunday night, store it in the refrigerator, and eat it throughout the week as you please, which is exactly what I did. I cooked up a pot-full of quinoa and used half of it to make this Mexican Roasted Chickpea Salad. The other half will be used for these wraps later in the week.

It was amazing and so easy to prepare. Tangy, spicy, and just a tad sweet from the roasted corn and touch of Agave. Plus, if you haven't tried roasting chickpeas before, you need to experience it. I paired this salad next to my roasted kale for a healthy meal packed with delicious veggies and protein. Brent even went back for seconds!


Mexican Roasted Chickpea and Quinoa Salad
Makes 4 servings
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Ingredients
1 (15.5 oz) can of cooked chickpeas, drained and rinsed
1 1/2 C frozen corn, thawed
1 red bell pepper, diced
2 Tbsp taco seasoning
2 Tbsp lime juice
2 Tbsp soy sauce
1 1/2 C cooked quinoa
1 tomato, seeded and diced
1 jalapeno, seeded and diced
2 Tbsp cilantro, chopped fine
2 Tbsp lime juice
1 tsp agave nectar, honey, or maple syrup
1/2 tsp Chipotle Tabasco sauce

Preparation
  • Preheat oven to 400°F. Spray a baking sheet with cooking spray. In a medium bowl, combine chickpeas, corn, red pepper, taco seasoning, lime juice, and soy sauce. Toss until well combined. Add chickpea mixture to baking sheet and roast for 35-45 minutes, stirring every 10 minutes to prevent from burning.
  • Combine lime juice, agave, and Tobasco sauce in a small bowl and whisk together. In a large bowl, combine cooked quinoa, tomatoes, jalapeno, cilantro, and chickpea mixture. Toss with lime juice, agave, and Tobasco dressing. Serve warm or at room temperature.
{Per serving} Calories: 243 | Fat: 2.8g | Carbs: 46.9g | Protein: 10.4g | Fiber: 4.3g | Sugars 10.2g

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