Chickpea Quinoa Salad With Cranberries Recipes

CHICKPEA AND EDAMAME SALAD

Steps:

• Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

HEARTY QUINOA SALAD WITH CHICKPEAS

Steps:

• Combine water, quinoa, and salt in a small saucepan over medium high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and leave covered for another 5 minutes.
• Meanwhile, combine chickpeas, onions, carrot, parsley, pine nuts, sun-dried tomatoes, lemon juice, rice vinegar, garlic powder, and onion powder in a large bowl. Add quinoa and mix until blended. Add remaining 1 tablespoon rice vinegar, as desired for taste. Refrigerate for 1 hour before serving.

QUINOA CHICKPEA SALAD

Steps:

• Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
• Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.

MOROCCAN CHICKPEA AND QUINOA SALAD

Steps:

• Add water and quinoa to a medium pot and bring to a boil. Cover and reduce to a simmer. Let the quinoa cook for 15 minutes. Remove from the heat and fluff with a fork. Let quinoa cool for 5-10 minutes.
• Meanwhile, make the dressing. Add the orange juice, olive oil, spices, salt and pepper to a mason jar. Put on the lid and shake vigorously until the dressing is combined.
• To segment the Sunkist® Cara Cara orange, use a sharp knife to carefully slice off the top and bottom of the orange. Lay the orange cut side down. Use downward strokes along the sides of the orange to slice the skin away from the flesh. Discard the peel and remove any remaining white pith with the knife. Slice between one of the segments and the connective membrane until you reach the middle of the orange. Once both sides of the segment are sliced, remove the segment. Continue with each remaining segment.
• Pour the dressing on to the quinoa and mix together. Gently stir in chickpeas, golden raisins, pistachios, Cara Cara orange segments, and parsley to the quinoa and mix until well-combined. Taste and season with additional salt and pepper, if necessary.
• Serve warm or cold. Garnish with extra pistachios, oranges slices, and parsley, if desired.
• Store leftover salad in an airtight container in the fridge for up to 5 days. Enjoy cold out of the fridge or reheated.

QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS

Steps:

• Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely.
• Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.

CURRIED QUINOA SALAD WITH CRANBERRIES

Steps:

• Rinse quinoa in plenty of water, drain.
• In medium saucepan, bring the two cups of water to a boil over high heat.
• Stir in quinoa.
• Reduce heat and simmer, uncovered, for 15 minutes or until water is absorbed.
• Remove from heat and let cool
• In small bowl, mix soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended
• Combine, in a serving bowl, remaining ingredients.
• Gently stir in cooled quinoa, then soy sauce mixture.

CURRIED CHICKPEA QUINOA SALAD

Steps:

• Bring the water (and broth, if using) to a boil in a medium saucepan. While you're waiting, rinse the quinoa well under cold water.
• Add the quinoa to the boiling water, cover and reduce the heat to medium low. Simmer lightly for 15 minutes then remove from the heat. Let it sit for 5 minutes then remove the lid and fluff with a fork.
• While the quinoa is cooking, add the rest of the ingredients to a mixing bowl or serving bowl. Mix well to combine.
• Once the quinoa is ready, add that to the bowl with the rest of the ingredients and mix well. Season with salt and pepper, if needed. Enjoy!

CHICKPEA QUINOA SALAD WITH CRANBERRIES

Steps:

• Prepare bulgur wheat or quinoa and set aside to cool. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Drain bulgur wheat or quinoa well and mix into salad. To add some color and crunch, chop some snow peas and toss them in.