Chickpeas & Red Quinoa
Serves 2 as a main dish, 4 as a side dish
Can be doubled | Can be halved | Makes great leftovers
This colorful dish can be whipped up in a snap, especially if you have chickpeas already cooked. I like to use dry beans which I’ve soaked overnight and cooked to my liking, but in a pinch I’d certainly reach for a can of chickpeas to use in this recipe. I’ve kept the seasonings pretty simple, since I originally made it for a client to serve alongside the moroccan chicken stew from last week’s post, but you could get creative and add all sorts of herb and spice combinations if you’re serving it as a main course (try adding a generous pinch of savory herbs like thyme and sage, for instance, or spice it up with cumin and a dash of garam masala). This is a great dish to take on a picnic, it’s just as delicious at room temperature as it is hot out of the pot. ~ Susan
1/2 cup red quinoa – cooked in 1 cup water till all water is absorbed
2 cups cooked chickpeas
3 large scallions – sliced
1 large garlic clove – minced
2 teaspoons olive oil
a pinch of hot chile flakes
1 teaspoon turmeric
sea salt & fresh ground pepper to taste
1/2 cup chopped parsley
Heat a non stick skillet (or well seasoned cast iron skillet) over medium heat.
Add the oil and let it heat just until it begins to shimmer. Add the scallions and sauté one minute. Add the garlic and chile flakes and let it all sauté one minute more, making sure the garlic doesn’t actually brown by lowering the heat as necessary.
Add the turmeric and stir until well combined.
Add the quinoa, chickpeas parsley and about 1/4 cup of water. Season to taste with salt & pepper and stir it all together. Let it cook for a minute, if needed, to help the water evaporate, and serve!
As a main dish I’d love it over a bed of spinach salad simply dressed with lemon and olive oil.
As a side dish it’s great with grilled or stewed chicken, or even some simply grilled halibut rubbed with tandoori spices.