Healthy Quinoa & Chickpea Salad

Eating healthy and wholesome Salads/ Appetizers during Iftar helps prevent constipation and provides vitamins, minerals, and fibers in addition to fluids. Salads are not only gut healthy but can also be enjoyed by the whole family given that they come in different forms and colors and can be prepared with cooked or raw ingredients. Did you know that Quinoa and Chickpeas contain all of the essential amino acids, making them nutrient dense and a source of adequate protein intake? They are naturally gluten free and contain fiber, phosphorus, manganese, magnesium, iron, and copper thus may help control migraines, celiac disease, diabetes and atherosclerosis.
  • Level: 1

    Total: 30

  • Prep: 20

    Inactive: 0

    Cook: 30

  • Serving: 6

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Ingredients:
  • 1 cup of dry Earth Goods Quinoa
  • 1 tablespoon of Earth Goods extra-virgin olive oil
  • 1 garlic cloves, minced
  • 1 onion cut into fine pieces
  • 2 cups Vegetable Stock or water
  • Pinch of Ground black pepper
  • 1 cup of Earth Goods chickpeas in Brine, rinsed
  • 1 ½ cup fresh colored peppers cut into cubes
  • 10 pcs cherry tomato cut in half
  • 1 cup steamed vegetables (your choice)
  • ½ cup fresh parsley – finely chopped
  • 2 Tbsp. of Earth Goods pumpkin seeds - deshelled
  • 2 tablespoons of Earth Goods extra virgin olive oil
  • 1 garlic cloves, minced (optional)
  • Juice of 2 lemons
  • Salt & fresh coarse ground black pepper to taste
Directions:
  • In a cooking pot, heat the oil, add the onion and then the garlic. Cook for 3 minutes until golden
  • Add the Quinoa and stir with the onions for few minutes then add a pinch of black pepper and the vegetable stock or water
  • Cook on high heat for 5 minutes then simmer on low heat until the quinoa is well cooked, after remove the pan from the heat and let cool completely
  • In a Salad bowl put the cooked cool quinoa, add to it the salad ingredients and mix them well together
  • Prepare the salad dressing and add it to the salad just before serving. Mix well

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