Last night I was craving quinoa. Well, I didn’t have sweet potatoes to make my normal, go-to quinoa recipe. So, I hit the web looking for a recipe that didn’t require a trip to the grocery store. What I ended up finding that sounded yummy was this Latin-inspired quinoa recipe with chickpeas and tomatoes.
I didn’t have any lime juice, so I substituted lemon juice and it was fantastic. I also didn’t have a tomato, so I substituted a half a can of diced tomatoes, and strained the tomatoes before adding them in.
My husband had two generous helpings, my 2 year old cleaned her plate as did I, and my ~4 year old didn’t touch her quinoa. I haven’t made quinoa in a while, and sometimes my picky eater forgets when she actually likes something. Despite my ~4 year old’s resistance, this recipe will become a regular in my house. I know she’ll like it once she gives it a chance, and the rest of us were practically licking our plates.
From beginning to end, this recipe took me ~25 minutes to throw together.
Latin-inspired Quinoa with Chickpeas and Tomatoes
Source: adapted from Allrecipes.com
1 c quinoa
1/8 t salt
1 3/4 c water
1 c canned garbanzo beans (chickpeas), drained
1 tomato, chopped (or 1/2 can of diced tomatoes, straining the liquid before adding)
1 clove garlic, minced
3 T lime juice (or lemon juice)
4 t olive oil
1/2 t ground cumin
1 pinch salt and pepper to taste
1/2 t chopped fresh parsley
Place the quinoa in a fine mesh strainer, and rinse under cold water.
Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 10 to 20 minutes.
Once done, stir in all other ingredients – the garbanzo beans, tomatoes, garlic, lime or lemon juice, and olive oil. Season with cumin, salt, and pepper and sprinkle with chopped fresh parsley.
Hope you enjoy!