Best Quinoa With Chickpeas And Preserved Lemon Recipes

Lemon-Tahini Quinoa with Raw Chickpeas image

Provided by Syd

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons tahini
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 teaspoon salt
1 ½ cups thinly sliced red cabbage
1 cup raw chickpeas
1 bunch fresh parsley, minced
3 stalk (blank)s scallions, thinly sliced

Steps:

Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 43.5 g, Fat 15.6 g, Fiber 9.3 g, Protein 12.1 g, SaturatedFat 2 g, Sodium 444.2 mg, Sugar 5 g

Quinoa with Chickpeas and Tomatoes image

Provided by sarahhouston

Time 40m

Yield 6

Number Of Ingredients 11

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

Quinoa Salad with Preserved Lemon and Chickpeas image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups quinoa, rinsed
1/3 cup canned chickpeas, rinsed and drained
1/4 cup thinly sliced preserved lemon
1/4 cup dried cranberries
1/4 cup finely chopped fresh cilantro
1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
Pinch freshly ground black pepper

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.