Quinoa Salad with Tahini Dressing

quinoa_carrot_kale_salad

Hope everyone had a great weekend! Ours was filled with another Ugly Sweater Party with some of my high school friends, drinks and dinners out with some of our other friends, and Sunday with our families. Doesn’t get much better than that. Besides, we also got to see the new Hunger Games! I would say the second was just as good (if not better!) as the first. I read the books long ago, so I just love seeing what they do with the movies. Now only another year or so until the next (oh the anticipation!)….

Yesterday I stayed home after lunch with some of my family, and got right to cooking and baking. I made this delicious quinoa salad, as well as some gluten-free pumpkin cookies (coming soon!).

This salad is super simple, and quite delicious. Roasted carrots, sautéed garlicky kale, chickpeas, quinoa, and a tahini dressing. Did I mention it’s also super healthy? :)

Quinoa Salad with Tahini Dressing

Slightly adapted from http://dishingupthedirt.com/carrots/garlicky-kale-with-roasted-carrots-and-tahini-sauce/. 

Ingredients

3-4 large carrots, peeled and cut into 1-inch matchsticks

1 bunch kale, washed, de-stemmed, and roughly chopped

1 15-ounce can chickpeas, drained and rinsed

3-4 cloves garlic, minced

1 cup cooked quinoa (1/2 cup uncooked)

salt and pepper, to taste

olive oil

For the dressing:

1/4 cup tahini

1/8-1/4 cup water (depending on consistency desired)

1 clove garlic, minced

1 tsp smoked paprika (or to taste)

1 tsp red pepper flakes (or to taste)

1/2 lemon, juiced

salt and pepper, to taste

Directions:

1) Cook quinoa according to directions, set aside.

2) Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).

3) Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.

4) Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.

5) Toss in chickpeas and heat through.

6) Take off heat and add in quinoa.

7) Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin to desired consistency (can also use olive oil). Season with salt and pepper to taste.

8) Drizzle dressing over salad.

9) Enjoy!

quinoa_carrot_kale_salad

Carrot, Kale, and Chickpea Quinoa with Tahini Dressing
Serves: 4-6
 
A quinoa salad with roasted carrots, garlicky kale, and chickpeas. Healthy and delicious!
Ingredients
  • 3-4 large carrots, peeled and cut into 1-inch matchsticks
  • 1 bunch kale, washed, de-stemmed, and roughly chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3-4 cloves garlic, minced
  • 1 cup cooked quinoa (1/2 cup uncooked)
  • salt and pepper, to taste
  • olive oil
  • For the dressing:
  • ¼ cup tahini
  • ⅛-1/4 cup water (depending on consistency desired)
  • 1 clove garlic, minced
  • 1 tsp smoked paprika (or to taste)
  • 1 tsp red pepper flakes (or to taste)
  • ½ lemon, juiced
  • salt and pepper, to taste
Instructions
  1. Cook quinoa according to directions, set aside.
  2. Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).
  3. Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.
  4. Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.
  5. Toss in chickpeas and heat through.
  6. Take off heat and add in quinoa.
  7. Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin (can also use olive oil). Season with salt and pepper to taste.
  8. Drizzle dressing over salad.
  9. Enjoy!

Make your Own: Roasted Chickpeas

Roasted Chickpeas

Happy weekend!

We started it off with a little BBQ at a friend’s house, drinking wine and playing games last night. Today I’ve got a day planned with the girls, trying on dresses, grabbing lunch, and enjoying the great outdoors. And tomorrow we are headed to the cabin for the day. Yep, a solid weekend planned indeed :)

Yesterday we were hanging out at home when I made us up this little snack. Roasted Chickpeas. The bf used to not like chickpeas (or so he thought!). He loved these though (I think even more so than I did!).

I bought a bag of roasted chickpeas awhile back, but they were wasabi flavored (don’t ask me what I was thinking). And then I figured, why not make my own?!

So I did! Crispy little balls of deliciousness. Enjoy :)

Spiced Roasted Chickpeas

Ingredients:

1 can garbanzo beans (chickpeas)

1 TBS olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp salt

Any other favorite spices

Directions:

1) Preheat oven to 400 degrees

2) Drain and rinse chickpeas

3) Dry thoroughly with paper towel

4) Line baking sheet with tinfoil (or use non-stick baking sheet)

5) Spread chickpeas into one layer on pan

6) Drizzle with oil, sprinkle evenly with spices

7) Shake pan until chickpeas are evenly coated with oil and spices

8) Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking the pan halfway through

9) Let cool before enjoying

20130802_151134

Roasted Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Delicious and healthy roasted chickpeas. A nice crunch with great flavor!
Ingredients
  • 1 can garbanzo beans (chickpeas)
  • 1 TBS olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
Instructions
  1. Preheat oven to 400 degrees
  2. Drain and rinse chickpeas
  3. Dry thoroughly with paper towels
  4. Line baking sheet with tinfoil (or use non-stick baking sheet)
  5. Spread chickpeas into one layer on pan
  6. Drizzle with oil, sprinkle evenly with spices
  7. Shake pan until chickpeas are evenly coated with oil and spices
  8. Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking pan halfway through
  9. Let cool before enjoying