Thursday, August 26, 2010

Chickpea salad with balsamic and a quinoa/brown rice stirfry!

Chickpea Balsamic Salad

  • 1 can of rinsed and drained chickpeas
  • 1/2 red onion, chopped
  • 1 stalk of celery, chopped
  • 1/2 red pepper, chopped (or other colour)
  • 1 carrot, shredded
  • 2 garlic cloves, minced
  • 3 radishes, sliced thinly
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dressing ( 1/2 teaspoon maple syrup, 1.5 tablespoon balsamic, 1 tablespoon olive oil, 1 teaspoon dijon, salt and pepper)
Cut all vegetables as indicated. Whisk together the balsamic dressing. Add together and mix! Really an easy and delicious salad. High in protein and fiber.
Sooo yummy!

Quinoa and Brown Rice Stirfry

With this recipe you can pretty much use any vegetables you want. Zucchini, snap peas, etc., would be great in here.


  • 1 cup cooked brown rice (I cook it in veg stock mixed with 1/4 cup chives)
  • 1 cup cooked quinoa
  • 1/2 cup chopped asparagus
  • 1 tomato, chopped
  • 1/2 vidalia onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup frozen green peas
  • 1/2 cup sliced mushrooms
  • 1 large carrot, peeled and sliced
  • 1 tablespoon minced basil
  • 1 teaspoon oregano
  • 2 tablespoons toasted almonds (I toast slivered almonds in frying pan)
  • 1 teaspoon cayene
  • 1 teaspoon chili powder
  • 4 tablespoons olive oil
  • 1 tablespoon chia seeds
Saute onions in olive oil until translucent. Add all other vegetables. Saute for 5-8 minutes, or until vegetables are tender. Add the rice, quinoa, herbs, spices, and chia seeds. Stir for a few more minutes and feel free to add less or more oil if you need it. If you don't want to add oil, add some more veg stock. Add salt and pepper as you deem necessary. Add the toasted almonds to finished product. Enjoy!

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