Quinoa and Cranberry Chickpeas with Lemon

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Quinoa and Cranberry Chickpeas with Lemon: A Fresh and Flavorful Salad

Origin of the Recipe

This Quinoa and Cranberry Chickpeas with Lemon recipe is inspired by the growing popularity of healthy, plant-based meals that are both nutritious and delicious. Combining the nutty flavor of quinoa, the sweet-tartness of cranberries, and the bright zest of lemon, this dish is a celebration of fresh, wholesome ingredients. Perfect for a light lunch, a side dish, or a meal prep option, this recipe is a modern take on classic grain salads.

Introduction

If you’re looking for a quick, healthy, and flavorful dish, this Quinoa and Cranberry Chickpeas with Lemon salad is the answer! Packed with protein, fiber, and vibrant flavors, this recipe is perfect for anyone seeking a nutritious and satisfying meal. Whether you’re meal prepping for the week or need a refreshing side dish, this salad is sure to impress.

Ingredients

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup dried cranberries
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped almonds (or any nuts of choice)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Instructions

Step 1: Cook the Quinoa

  1. In a medium saucepan, combine the quinoa and water (or vegetable broth).
  2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  3. Fluff the quinoa with a fork and let it cool slightly.

Step 2: Prepare the Dressing

  1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey (or maple syrup), salt, and black pepper.

Step 3: Assemble the Salad

  1. In a large mixing bowl, combine the cooked quinoa, chickpeas, dried cranberries, parsley, and chopped almonds.
  2. Pour the dressing over the salad and toss until everything is well coated.

Step 4: Serve

  1. Serve the salad warm, at room temperature, or chilled.
  2. Garnish with extra parsley or lemon zest if desired.

Tips for Success

  • Rinse the quinoa thoroughly to remove any bitterness.
  • Customize the salad with your favorite nuts, seeds, or dried fruits.
  • For extra flavor, roast the chickpeas with a little olive oil and spices before adding them to the salad.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Serving – Approx.)

  • Calories: 300
  • Carbohydrates: 40g
  • Protein: 10g
  • Fat: 12g
  • Fiber: 6g
  • Sugar: 10g
  • Vitamin C: 20% of the Daily Value (DV)
  • Iron: 15% of the DV

(Values are approximate and depend on the specific ingredients used.)

Health Benefits of Key Ingredients:

  • Quinoa: A complete protein source, rich in fiber and essential amino acids.
  • Chickpeas: High in protein, fiber, and vitamins like folate and iron.
  • Cranberries: Packed with antioxidants and vitamin C.
  • Lemon: Adds vitamin C and a bright, refreshing flavor.

Related Recipes

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Conclusion

This Quinoa and Cranberry Chickpeas with Lemon salad is a fresh, flavorful, and nutritious dish that’s perfect for any occasion. With its vibrant flavors and wholesome ingredients, it’s a meal that’s both satisfying and healthy. Whether you’re meal prepping or serving it as a side dish, this salad is sure to become a favorite!

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