Chickpeas Quinoa Feta (Print Version)
# Ingredients:
→ Grains and Base
01 -
2 cups water
02 -
1 cup quinoa, uncooked
→ Seasonings and Dressings
03 -
¼ cup lemon juice (squeezed from about 1 lemon)
04 -
½ teaspoon kosher salt (set aside)
05 -
1 ½ teaspoons kosher salt (split into two portions)
06 -
1 teaspoon paprika, smoked
07 -
3 tablespoons olive oil, extra-virgin
→ Vegetables and Herbs
08 -
1 jar (14 ounces) roasted red peppers, drained, dried, and diced (equals about 1 cup)
09 -
¼ cup chopped fresh parsley, basil, dill, or other soft herbs (loosely packed)
10 -
1 cup baby arugula, tightly packed (optional)
→ Proteins and Nuts
11 -
1 can of chickpeas (low sodium), drained and rinsed
12 -
¾ cup crumbled feta cheese or goat cheese (divided, about 4 ounces)
13 -
¾ cup toasted almonds, pecans, or pistachios (chopped or slivered, divided)
# Instructions:
01 -
Wash the quinoa in water to take away the bitter coat. Place it in a pot with 2 cups of water and mix in 1 teaspoon of kosher salt. Let it boil, then cook it gently on low heat. Stir once in a while until the water's mostly soaked up and the quinoa is fluffy but not mushy (takes around 15 minutes). Cover it, leave for 5 minutes, fluff up with a fork, and transfer to a wide bowl to cool.
02 -
Grab a small bowl or measuring cup, and whisk together the olive oil, lemon juice, smoked paprika, and the extra ½ teaspoon kosher salt until it blends smoothly.
03 -
Pour about 70% of the dressing over the warm quinoa while gently mixing. Toss in the arugula, chickpeas, diced red peppers, most of the nuts, and most of the cheese. Stir everything together lightly, then adjust the taste if needed with more dressing.
04 -
Sprinkle the rest of the nuts and cheese on top. Let it sit for 10 minutes to boost the flavor, or chill it for up to 4 hours. It’s delicious cold or at room temp.
05 -
Set your oven at 350°F (175°C). Spread the nuts out on a clean baking tray in a single layer. Toast for around 8 to 10 minutes until they smell great and get crispy. Let them cool on a cutting board before chopping.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 7 days.