OK, I am totally jumping on the quinoa bandwagon now!
The first time I made quinoa, I was completely turned off to the stuff. It tasted funky and had a weird texture. But since then, I have seen so many recipes and heard so many good things about quinoa, I decided to try again. And this time, it turned out much better! I must have messed something up the first time.
I think I may not have rinsed the grains enough before cooking. You really need to rinse them well to remove the saponins that remain after processing. (Don’t really know what saponins are, but I imagine they caused the funky taste I experienced the first time around!)
There are some really good reasons to be on the quinoa bandwagon. Quinoa has been referred to by The Quinoa Corporation as the ‘Supergrain of the Future‘. It has so many health benefits! According to an article from MindBodyGreen, there are at least 7 health benefits to quinoa:
It is amazing that a tiny little grain can have so much nutrition! If you have not been able to jump on the quinoa bandwagon yet, it might be because your iron is low, so you better have some quinoa and catch up with the rest of us! 😉
This recipe should make getting with the quinoa program a little easier. Even Thing 2 liked it (Thing 2 rating = ), so I conclude that it is family-friendly! (I should note that he picked out the chickpeas…but he still got some decent nutrition, so it is all good!). You can use this recipe as a side dish or even an entree if you are looking for a light, meatless dinner.
Quinoa with Artichokes and ChickpeasPrint Recipe
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic paste (can substitute 1 teaspoon of chopped fresh garlic)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup canned chickpeas
- 3.8 ounces black olives (1 can, sliced)
- 14 ounces artichoke hearts (1 can, roughly chopped)
- 2 cups fresh baby spinach
- 2 tablespoons chopped scallions
- 1/2 cup feta crumbles
- Cook quinoa according to package directions.
- While quinoa is cooking, combine the olive oil, lime juice, garlic paste, salt, and pepper in a small bowl.
- When the quinoa is done, add the olive oil/lime juice mixture, chickpeas, black olives, artichoke hearts and mix together.
- Add the spinach, scallions, and feta, and stir until the spinach is slightly wilted.
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