Monday, July 23, 2012

Warm Chickpea Artichoke Quinoa Salad

I've been feeling really rundown all day so for dinner tonight I needed something super easy to make that was not only healthy but delicious too. My thoughts instantly went to my new favorite warm salad. The first time I made it was after a picnic I had with some of my PPK pals a few weeks ago. My friends Beth and Adam  brought the Golden Chickpea Artichoke Salad from VeganYumYum. I've had the cookbook for awhile but never thought to make that recipe, and after tasting it I was really wondering why I hadn't gotten around to it before. After I got home from the picnic, I couldn't stop thinking about how good it was so I decided to recreate it. I made it with no parsley or almonds, increased the lemon and added some cooked quinoa. I was hooked, eating it for several days straight.

I decided that is what I was going to have for dinner tonight, but I changed it up even more with a few things I had kicking around in the fridge, making it more awesome than it was but still just as quick. This salad was exactly what I needed to help me start feeling slightly human again. I'm not quite feeling 100% but I'll get there.

Warm Chickpea Artichoke Quinoa Salad
  • 1 cup warm cooked quinoa
  • 1 can chickpeas, drained and rinsed
  • 1 can artichoke hearts, drained and roughly chopped
  • 12 grape tomatoes, quartered
  • 2 handfuls of pea shoots
  • 3 tablespoons olive oil
  • juice of 1 whole lemon
  • salt and pepper to taste
  1. In a frying pan heat 1 tablespoon olive oil and add the chickpeas. Cook while stirring until they are nice and golden. 
  2. Put cooked chickpeas in a medium sized mixing or serving bowl. 
  3. In same frying pan, heat another tablespoon of oil. Add artichoke and tomatoes. Cook for a few minutes until the tomatoes and artichokes are warmed through. Add to bowl.
  4. Add  pea shoots, quinoa, lemon juice, remaining olive oil, salt and pepper to bowl. Toss until mixed and pea shoots are slightly wilted.

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