Crunchy and Sweet Spiced Quinoa
(Vegan, GF)
This may be a side dish, but it will easily be the star of any meal. Warm spices, sweet and chewy dates, crispy chickpeas, crunchy cashews, and bright flavors from the lemon and fresh herbs take simple quinoa to the next level. Plus it’s vegan and GF.
Yield: 4 Servings
Crunchy and Sweet Spiced Quinoa
Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Ingredients
- 1 cup Quinoa
- 1/2 tsp Turmeric
- 1/2 tsp Ground Cumin
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Paprika
- 1/2 Yellow Onion, diced
- 2 Garlic cloves, minced
- 1 can Chickpeas, rinsed and dried
- 1/4 cup Cashews, toasted and chopped
- 1/4 cup Dates, chopped
- 1/2 cup Scallions, chopped
- 1/4 cup Cilantro, chopped
- 1 Lemon, juiced and zested
- Olive Oil
Instructions
- Heat oven to 400F.
- Toss chickpeas with a drizzle of olive oil, salt, and pepper on a tin foil lined baking sheet.
- Roast chickpeas in the oven until crispy. About 45 minutes to an hour.
- While the chickpeas are in the oven, heat a large pot to low heat.
- Add in a couple TB of olive oil and sweat onions and garlic for about 7-10 minutes.
- Add in paprika, cumin, red pepper flakes, and turmeric and toast for 30 seconds.
- Add in quinoa, tossing together with spices, onion and garlic.
- Pour in 2 cups of water, bring to a boil, cover and simmer until quinoa is cooked. About 15 minutes.
- Turn off the heat and cover the pot with a dish towel then place the lid back on. This will help keep the quinoa warm and absorb moisture while the chickpeas finish.
- Once the chickpeas are out of the oven, add them in along with the remaining ingredients to quinoa.
- Season quinoa with salt to taste.
