Quinoa Salad with Leafy Greens, Cucumber and Curried Chickpeas

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This is a very special recipe to me, because the first time I made this was in August last year, when I was making it for my plane trip to LA, which also happens to be one of the best times of my life, a memory which I’ll always hold dear to me. So, making this dish again kind of really brings back great memories!

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I first thought of making this when I wanted to bring a healthier lunch with me on the plane trip. It was about 6 hours, and I knew I would get hungry, but didn’t really want to buy stuff on the plane, so I brought this. I have always wanted to make this again but never had the chance until today.

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Don’t be fooled, guys. It looks very complicated with a lot of ingredients, but it’s mainly spices and such, it’s really quite easy and doesn’t take all that long. The only two things you really need to cook are the quinoa and chickpeas, which don’t even take very long.

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So with the chickpeas, I used a batch I made fresh from dried chickpeas, which I actually like the taste more. It does take longer but if you have the time, do it because it tastes much better. Do dry it off well, otherwise it would probably take a lot longer to cook. If you’re not a fan of cucumbers, you can always leave them out or replace with other veggies!

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Quinoa Salad with Leafy Greens, Cucumber and Curried Chickpeas

Quinoa
1 cup white quinoa
2 cups water or vegetable broth
1 tablespoon extra virgin olive oil
1 tablespoon white cooking wine
1 teaspoon garlic powder
1 teaspoon onion powder

Curried chickpeas
2 cups cooked chickpeas (or one can chickpeas, no sodium added)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon ground mustard powder
1/2 teaspoon ground cumin
1/2 teaspoon Himalayan/sea salt

Salad
1 small cucumber
A big handful leafy greens (eg baby spinach, baby lettuce, arugula, baby kale, etc)
Curried chickpeas
Cooked quinoa

Dressing
1 clove garlic, finely minced
1 tablespoon lemon juice
1 tablespoon lime juice
A small pinch Himalayan/sea salt
1 teaspoon apple cider vinegar
1 teaspoon curry powder
1/2 teaspoon turmeric powder
3 tablespoons garlic flavoured or regular extra virgin olive oil
1 teaspoon pure maple syrup
1 teaspoon garlic powder

Quinoa: Combine the quinoa with the water/broth, olive oil, cooking wine, garlic powder and onion powder in a small saucepan. Give it a good stir until everything is even.

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Bring everything to a boil on high, which takes about 6-8 minutes, then turn to medium low (3) and simmer for about 20 minutes.

Curried Chickpeas: Preheat oven to 350°F (176°C).

Give the chickpeas a small rinse and drain all the water. Let it dry as much as you can, whether you leave it out for an hour to air dry or pat it dry with some paper towels. If you’re leaving chickpeas out to air dry, don’t turn on the oven until after it’s dried.

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Once it’s relatively dry, add the spices, including the garlic powder, onion powder, curry powder, turmeric powder, ground mustard, cumin and salt. Give it some stirs and try and mix it with your hands until the spices are evenly coating the chickpeas.

Spread the chickpeas out on a 9×13 inch oven tray without overlapping and bake for about 28-30 minutes until it hardens.

Assemble: In a small bowl, combine the dressing ingredients together and stir well. Be sure to mince the garlic very finely and add it in the dressing.

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Spoon the quinoa into a large bowl. Dice the cucumber into small cubes and toss it in the bowl, then add the handful of leafy greens, the baked chickpeas and drizzle in the salad dressing. Mix it up very well, then serve.

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Quinoa Salad with Leafy Greens, Cucumber and Curried Chickpeas
Serves: 4
 

Ingredients
Quinoa
  • 1 cup white quinoa
  • 2 cups water or vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white cooking wine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Curried chickpeas
  • 2 cups cooked chickpeas (or one can chickpeas, no sodium added)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground mustard powder
  • ½ teaspoon ground cumin
  • ½ teaspoon Himalayan/sea salt
Salad
  • 1 small cucumber
  • A big handful leafy greens (eg baby spinach, baby lettuce, arugula, baby kale, etc)
  • Curried chickpeas
  • Cooked quinoa
Dressing
  • 1 clove garlic, finely minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • A small pinch Himalayan/sea salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 3 tablespoons garlic flavoured or regular extra virgin olive oil
  • 1 teaspoon pure maple syrup
  • 1 teaspoon garlic powder

Instructions
  1. Quinoa: Combine the quinoa with the water/broth, olive oil, cooking wine, garlic powder and onion powder in a small saucepan. Give it a good stir until everything is even.
  2. Bring everything to a boil on high, which takes about 6-8 minutes, then turn to medium low (3) and simmer for about 20 minutes.
  3. Curried Chickpeas: Preheat oven to 350°F (176°C).
  4. Give the chickpeas a small rinse and drain all the water. Let it dry as much as you can, whether you leave it out for an hour to air dry or pat it dry with some paper towels. If you’re leaving chickpeas out to air dry, don’t turn on the oven until after it’s dried.
  5. Once it’s relatively dry, add the spices, including the garlic powder, onion powder, curry powder, turmeric powder, ground mustard, cumin and salt. Give it some stirs and try and mix it with your hands until the spices are evenly coating the chickpeas.
  6. Spread the chickpeas out on a 9×13 inch oven tray without overlapping and bake for about 28-30 minutes until it hardens.
  7. Assemble: In a small bowl, combine the dressing ingredients together and stir well. Be sure to mince the garlic very finely and add it in the dressing.
  8. Spoon the quinoa into a large bowl. Dice the cucumber into small cubes and toss it in the bowl, then add the handful of leafy greens, the baked chickpeas and drizzle in the salad dressing. Mix it up very well, then serve.


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2 comments

  1. El Ha

    Looks tasty. I probably won’t do it, as I haven’t even heard about Quinoa before, but there are some interesting ideas here. Thanks :)

  2. Elisabeth

    Looks delicious! Fabulous idea – I love quinoa and I will definitely try your version!
    Well done ;) Thank you!

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