chickpea

Guest Recipe: Quinoa, Garbanzo and Spinach Salad

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While I prep for the arrival of our baby I have invited Mellissa from A Fit and Spicy Life to share one of her recipes.

Quinoa, Garbanzo and Spinach Salad
with Smoked Paprika Vinaigrette

Ingredients (Serves 8-10)

  • 1 1/2 cups quinoa, rinsed and drained
  • 4 cups (packed) baby spinach leaves
  • 2 15- to 16-ounce cans garbanzo beans, rinsed and drained
  • 1 unpeeled English hothouse cucumber, cut into small pieces
  • 1-pint grape or cherry tomatoes, halved
  • 1 cup (packed) fresh mint leaves
  • 1/4 cup red wine vinegar
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil

Instructions

Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.

Combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes and mint leaves in extra-large bowl.

Add cooled quinoa and toss gently to blend.

Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Pour dressing over salad; toss to coat.

Season generously with salt and pepper.

Mellissa is a 30 something girl living in Minneapolis who lives fitness, food, travel and wine. She creates healthy recipes and tries to share her love of food with friends and family

Recipe Of The Week: Chickpea & Spinach Scramble

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The Hubz and I have been trying to avoid soy lately so I decided to make a twist on a breakfast favorite.  Instead of tofu scramble this morning I made Chickpea scramble.  This was so good and I think I like it better than tofu scramble now (plus no belly aches after).

Chickpea & Spinach Scramble
Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3-4 button mushrooms, sliced
  • 1-3 garlic cloves, minced
  • 1 chili, minced
  • 1 cup chickpeas, cooked or canned
  • 3 cups baby spinach
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper

In a large saute pan heat the oil over medium-high; toss in the onion and mushrooms and cook for 2-3 minutes until they begin to soften.  Stir in the garlic and chili and cook for one more minute. Add the chickpeas and mash them with a fork or potato masher until they are slightly broken up; stir to combine.  Stir in the spinach and cook until wilted then stir in the paprika, salt and pepper.  Serve in a sprouted grain tortilla, with a slice of your favorite bread or eat as is!

 

Recipe: Creamy Butternut Squash Chickpea Chili Stew

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Creamy Butternut Squash Chickpea Chili Stew

with Paprika Rice

Ingredients:

  • For the Stew:
    • 2 cups Butternut Squash
    • 1 Tbsp olive oil
    • 3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
    • 3/4 cup almond milk
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 2 carrots, diced
    • 1/3 cup vegetable broth
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 (15oz) can of chickpeas, drained and rinsed
    • 1 tsp lime juice
    • salt and pepper, to taste
  • For the Rice:
    • 1 Tbsp vegan margarine
    • 2 garlic cloves, minced
    • 1/2 medium onion, small dice
    • 1 tsp hot paprika
    • 1 cup of rice
    • 2 cups of water

Directions:

  1. Preaheat oven to 400F.  Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
  2. In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat.  Stir in the water and bring to boil; cover and turn to low.  Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
  3. In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
  4. Add the vegetable broth, cumin and chili powder.  Cook for 3 minutes.
  5. Stir in the chickpea, lime juice and squash puree; cook for 5 minutes.  Season with salt and pepper to taste.
  6. Serve the stew with a scoop of rice.