Lemon Infused Quinoa with Chickpeas

Helloooo Friends!  How is your week treating you so far?  We're just enjoying the last of the nicer weather...though last night it dropped to 16 degrees!  Eek!  With that in mind...I've definitely moved to warmer meals at the end of the day.

A couple weeks ago I saw a delicious recipe over at Nicole's Guide to Style and decided I had to try it!  It involves quinoa and chickepeas...two of my faves!

I've recently become a fan of quinoa...which is gluten-free {easy to digest} and a good source of fiber and iron.  I've also started adding chickpeas to my salad for the extra protein.  If you haven't caught on yet, this is a super yummy and good-for-you meal.  Gotta love that.

Recipe from Garden of Eating

* 1 cup quinoa
* 2 cups water
* 1/2 teaspoon fine grain sea salt
* 1 can garbanzo beans, or dried equivalent
* 1/2 cup cilantro, chopped
* 1/2 red onion, chopped

Tahini Dressing:
* 1 garlic clove, smashed and chopped
* 1/4 cup tahini
* Zest of one lemon
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 2 tablespoons hot water
* 1/2 teaspoon fine grain sea salt

1. Rinse the quinoa in a fine-meshed strainer.

2. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

3. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

4. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing and season with more salt to taste. Serve garnished with a bit of cilantro. 

  

It's a hearty side dish or a light lunch to share.  I will definitely be making this time and time again!  

xo natasha

Linked to: Tasty Tuesdays