Firecracker Quinoa Salad with Chickpeas and Artichoke Hearts

Happy Canada Day!  Are you ready for a great long weekend? I know I am! It’s been crazy around here for the last few weeks – with moving and keeping busy with the boys – and I’m really looking forward to some down time. I’ve done my grocery shopping and am ready to settle in for a family weekend by the pool!

If you are looking for a great healthy lunch recipe for your holiday weekend, I’ve got a great simple salad that comes together in a matter of minutes. And….its got kick!quinoa chickpea salad

You know I love my food spicy, so this is defiantly going to be one of my go to recipes when I want to get lunch on the table quickly and don’t feel like heating up the house by turning on the stove.  Recipes like this one are why I always keep cooked quinoa on hand.

I also always have balsamic vinegar dressing on hand, but you can always used purchased dressing.  Since this quinoa recipe calls for you to kick up the dressing even a basic store bought dressing will yield a great salad!

If you haven’t tried sriracha, you can find it in the Asian section of your grocery store.  It’s not at all expensive and is perfect for heating things up!  Vincent likes to add it to Greek yogurt and eat it with veggie burgers!

I’m looking forward to a weekend of great food.   It’s a really long weekend for us because Vincent’s birthday is Wednesday.  We are having this salad, veggie burgers, salt and  vinegar  potato bites(yum!), oven baked chili rellanos,   Mediterranean pasta salad, avocado pesto pasta, and cheese wontons.  Oh, and quinoa patties!  For dessert I’m planning on giving a shot at making puffed quinoa almond bark served with coffee ice cream.

The good news is that I’ve planned ahead and will still have plenty of time for relaxing!

What’s on your weekend menu?

Recipe adapted from Vegetarian Times

chickpea salad

Firecracker Quinoa Salad with Chickpeas and Artichoke Hearts

     

  • 2/3 cup cooked quinoa
  • 15 ounces chickpeas, drained and rinsed
  • 1/2 cup water packed artichoke hearts
  • 1/2 cup cherry tomatoes
  • 2 T capers
  • 1/2 red bell pepper, seeded and diced
  • 1/3 cup balsamic vinaigrette
  • 2 – 4 drops sriracha sauce
  • 2 cups baby arugula
  • 1 ounce feta, optional
  1. In a large bowl combine cooked quinoa, chickpeas, artichoke hearts, cherry tomatoes, capers and bell pepper. Add siriracha sauce to balsamic vinaigrette. Combine quinoa mixture with arugula and toss with dressing. Top with feta if desired.

Preparation time: 8 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: High protein

Number of servings (yield): 2

Calories: 355 (Including cheese but not dressing)

Fat: 6.3

Protein: 16.9

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.