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Nutfruit Quinoa & Chickpeas Salad

This Arab-style quinoa and chickpea salad is a celebration of textures and flavors 🌿✨ Quinoa provides complete protein, chickpeas add fiber and satiety, while pecans and macadamias contribute healthy fats and a delicious crunch. Perfect as a light main dish or a colorful side filled with Middle Eastern aromas.

Created by:
30 mins
Easy
4 SERVERS

Nutrition per serving

Energy

385 kcal

Fat

21.3 g

Saturates

2.8 g

Carbs

36.7 g

Sugars

8.9 g

Fiber

7.2 g

Protein

12.4 g

Salt

0.7 g

Nutrition per serving

Energy

385 kcal

Fat

21.3 g

Saturates

2.8 g

Carbs

36.7 g

Sugars

8.9 g

Fiber

7.2 g

Protein

12.4 g

Salt

0.7 g
0%

PREP TIME

15 mins

0%

COOK TIME

15 mins

0%

TOTAL TIME

30 mins

Ingredients

Method

For the quinoa salad

    1. In a saucepan or a skillet with a lid, sauté the chopped onion in a drizzle of olive oil. Once softened, add the raisins.
    2. Add the spices (turmeric, cumin, cinnamon, salt and pepper) and cook over medium heat for a couple of minutes.
    3. Pour in the vegetable broth and, once it begins to boil, add the quinoa. Cover and cook over medium heat for 12 minutes.
    4. Fluff the quinoa with a fork and add the chickpeas. Let the quinoa cool slightly.
    5. Roughly chop the nuts and toast them in a separate pan over medium heat. Add the toasted nuts to the warm quinoa (reserving some for garnish) along with the chopped parsley.

Tips

Add a squeeze of fresh lemon juice at the end for a bright citrus note that enhances all the flavors🍋

Ingredients

Method

For the quinoa salad

    1. In a saucepan or a skillet with a lid, sauté the chopped onion in a drizzle of olive oil. Once softened, add the raisins.
    2. Add the spices (turmeric, cumin, cinnamon, salt and pepper) and cook over medium heat for a couple of minutes.
    3. Pour in the vegetable broth and, once it begins to boil, add the quinoa. Cover and cook over medium heat for 12 minutes.
    4. Fluff the quinoa with a fork and add the chickpeas. Let the quinoa cool slightly.
    5. Roughly chop the nuts and toast them in a separate pan over medium heat. Add the toasted nuts to the warm quinoa (reserving some for garnish) along with the chopped parsley.

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