Articles & News

Crispy Quinoa and Chickpea Crunch

Makes: 6 servings (about 1/2 cup each)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 1/2 cup chopped red cabbage

Instructions

1. Preheat oven to 425F.
2. Cook quinoa according to package directions using water or broth. Spread cooked quinoa evenly on a baking sheet to dry slightly.
3. Pat chickpeas dry with paper towels.
4. Toss quinoa and chickpeas with olive oil or spray with olive oil in a bottle, and add smoked paprika, salt, and pepper.
5. Spread onto a parchment-lined baking sheet.
6. Roast for 25–30 minutes, stirring halfway through, until crispy.
7. Transfer to a serving bowl and toss with parsley, red cabbage and lemon zest.