Quinoa and Cranberry Chickpeas with Lemon Vinaigrette is a wholesome, nutrient-packed dish that’s perfect for a light yet satisfying meal. Combining the earthy flavors of quinoa with the tartness of cranberries and the hearty texture of chickpeas, this recipe offers a delicious balance of flavors. The tangy lemon vinaigrette ties it all together, adding a refreshing zest.
Ingredients:
- 1 cup quinoa
- 1 can chickpeas (15 oz), drained and rinsed
- 1/2 cup dried cranberries
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey or maple syrup (optional)
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Calories:
Approximately 350-400 calories per serving (depending on portion size).
How to Cook:
- Rinse the quinoa under cold water and cook according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15 minutes until water is absorbed).
- While the quinoa is cooking, heat olive oil in a pan over medium heat. Add the chickpeas and cook for about 5-7 minutes, stirring occasionally, until lightly crispy.
- Prepare the lemon vinaigrette by whisking together lemon juice, olive oil, honey (if using), salt, and pepper.
- Once the quinoa and chickpeas are ready, toss them together in a bowl with the dried cranberries and vinaigrette. Garnish with fresh parsley if desired.
History:
Quinoa, a grain native to the Andes region, has been a staple for thousands of years, prized for its high protein content and versatility. Chickpeas have been cultivated for over 7,000 years and are a core ingredient in Mediterranean and Middle Eastern cuisines. This dish blends ancient grains with vibrant, modern flavors.
