Welcome to my new favourite meal.
This is a meal suitable for lunch or dinner. Actually, if you make this for dinner you can easily pack up the leftovers for a nutritious on-the-go lunch the next day.
This simple, zesty Italian salad dressing is about to become your new favourite dressing. I used fresh thyme, basil, and oregano as my herb base. Believe me, once you start making your own homemade salad dressings you will never want to go back to store bought again. You can make this dressing in a blender, but if you want to make things really easy, shake all the ingredients together in a jar until fully combined. Let it sit for 15 minutes or so to develop it's flavour and then you're ready to add it to the salad.
As the quinoa cooks you can pop the chickpeas into the oven to roast, then work on the dressing and chop up the broccoli and red pepper.
I would definitely call this a 30 minute meal. And after it's done cooking you can serve it up hot or let it chill in the fridge and serve cold.
By the way, you may have noticed the new photography background surface I've been using. Here it is in the works on instagram. I decided to try a little DIY a few weeks ago and make my own background. Let me just say I can't believe it took me so long to do this. I was starting to feel like my current backgrounds were getting old and I desperately wanted something new to shoot on. It was fairly easy to put together and it only cost me around $15-20. Very affordable. I used this tutorial from Ashley from The Edible Perspective to help me do it. Genius!
Now I go back and forth between super clean and white to a rustic + vintage feel with the new wood boards and old baking pans.
Quinoa Veggie Salad with Roasted Chickpeas
Cook Time: 30 minutes
Keywords: main dish lunch salad gluten-free grain-free nut-free protein sugar-free vegan option vegetarian vegan bell peppers mustard goats cheese chickpeas
Ingredients (6 servings)For the Salad
- 1 cup raw quinoa, rinsed well and drained
- 2 cups water
- 1 large broccoli heads, chopped into florets (about 2 cups)
- 1 large red pepper, diced
- feta or goat cheese, optional
- 1 (15oz) can garbanzo beans, rinsed and drained (or 1.5 cups cooked)
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon roasted garlic powder
- 3 Tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon onion powder
- 1 clove garlic, finely minced (or passed through a garlic press)
- 1/2 teaspoon each of fresh basil, oregano, and thyme, chopped
- Salt and pepper to taste
Preheat oven to 400˚F.
Heat a large sauce pot over medium-high heat, and add the quinoa. Toast, stirring until the grains begin to smell fragrant, about 3-4 minutes. Slowly pour in the water and stir. Bring to a boil, reduce heat to low, cover and simmer for 15 to 20 minutes until water is absorbed and quinoa is tender. Do not stir or uncover while cooking. Remove from the heat and let sit covered for 10 minutes.
Roast the chickpeas: While the quinoa cooks, place garbanzo beans in a tea towel (or paper towel) and rub dry. Toss with oil, salt, and garlic powder on a baking sheet. Roast for 20 minutes at 400˚F, then gently roll the chickpeas around in the baking sheet, then roast for another 5-8 minutes, until lightly golden.
Prepare the dressing: Place all dressing ingredients into a blender, and blend until fully combined (or shake ingredients in a mason jar). Add salt and pepper to taste. Set aside.
Combine quinoa, broccoli, red pepper, in a large bowl. Add the dressing and toss to coat. Sprinkle on the roasted chickpeas and top with cheese if desired. Serve warm or chill in the refrigerator.
Refrigerate leftovers for 3-4 days in a sealed container.
Based on 6 Serving's without cheese Calories: 252 Fat: 11g Saturated Fat: 1.5g Cholesterol: 0mg Carbohydrates: 30g Fiber: 6g Sugar: 1g Protein: 8g Sodium: 211mg
Fresh and simple.
Some of my other leftover-friendly salad meals from the archives:
- Lemony Quinoa Salad
- Quinoa with Roasted Squash, Dried Cranberries & Pepitas
- Whole Foods Detox Salad
- Millet with Butternut Squash and Kale
I think I've been on a bit of a soup kick lately. I'm probably making up for the lack of soup making I did in the fall.
Or shall I say, didn't do.
Luckily, the winter doesn't seem to be letting up anytime soon *read in a sarcastic voice*.
These temperatures are just brutal, but I do love making soup so I guess it's good for something. Anyone else having this extremely cold weather right now?
Lentils are packed full of protein and fibre, and their pretty quick and easy to prepare.
This soup is chock-full of veggies like carrots, celery, and onions. It's both gluten-free and vegan, and packed with lentils. Lately I've been making creamy + pureed style soups, namely this Roasted Butternut Squash Soup. But sometimes I just prefer a good hearty soup with lots of texture. And this soup is definitely full of texture.The flavours that the herbs add are so good. I think the thyme particularly adds something special.
It's also good to note that this freezes very well, so feel free to make a double batch!
I highly recommend putting this soup on your to-make list, while the winter weather sticks around. It's full of nutrient dense ingredients. Perfectly comforting to help cure a cold or anything that might be aililng you.
This soup is a staple in my life right now. Possibly because it's so cold and blustery outside. Soup season is here in full force.
It's healthy and delicious, so why not?
Not to mention it's a cinch to make!
French Green Lentil and Vegetable Soup
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Keywords: saute entree main dish lunch soup/stew gluten-free grain-free protein vegan vegetarian carrots herbs lentils
Ingredients (4 x 1 cup servings)
- 1 tablespoon extra virgin olive oil
- 1/2 large sweet onion, diced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground cumin
- 1/2 cup French green lentils
- 1 tablespoon tomato paste
- 2 cups no-salt added vegetable broth
- 2 cups water
In a large stockpot, heat olive oil over medium-high heat. Saute the onions, carrot, celery, salt and pepper for 6 minutes, until the vegetables are soft and tender and starting to brown.
Add the minced garlic, thyme, and cumin; cook for 1 minute.
Add the lentils, tomato paste, vegetable broth, and water. Bring to a simmer, cover and cook until the lentils are cooked through and tender, about 45 minutes.
Serving Size: (1 cup) Calories: 165 Fat: 4g Saturated Fat: 0.5g Cholesterol: 0mg Carbohydrates: 25.8g Sugar: 6g Protein: 7g Sodium: 290mg