During the hot summer months, enjoy this refreshing Lemon Quinoa Cilantro Chickpea Salad recipe, and treat your body to the added benefits the Quinoa grain has to offer, including:
- Providing a high quality protein with the nine essential amino acids, the protein balance is similar to milk.
- It is a great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
- Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats).
- Since it is not not related to wheat, or even a grain, it is gluten-free.
- It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
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Try this great recipe to incorporate quinoa into your meals.
Lemon Quinoa Cilantro Chickpea Salad Adapted from: Ohsheglows
Ingredients:
- 1/2 C. dry quinoa
- 2 C. vegetable broth
- 1 can garbanzo beans (drained and rinsed)
- 1 c. cherry tomatoes cut in half
- 2 avocados diced
- 2 C. spinach
- 1 bunch cilantro
- 1/4 C. onion
- 2 small cloves garlic
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For the dressing:
- Juice of 2 lemons
- Zest of 1 lemon
- 2 tsp. dijon mustard
- 2 tsp. olive oil
- 1 tsp. agave nectar
- 1/2 tsp. cumin
- Dash of salt and pepper
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Directions:
- Make your quinoa first.
- Soak the quinoa in a pot in the veggie broth for about 15 minutes.
After that, turn on the heat to medium high and let the quinoa come to a boil. - Once it boils, reduce heat to medium/low and let quinoa simmer.
Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. - You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it.
- Set it aside, and make the rest of the salad.
In a food processor, add your spinach and cilantro. Make sure to wash you greens. - Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.
- Add the greens to a bowl, and set aside.
- Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture.
Next add your chickpeas and stir until everything is combined and coated. - If the quinoa is cooled, you can add it to the chickpea mixture next.
- Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined.
- Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.
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