Go-To Entree: Spicy Chickpeas and Quinoa

In the never-ending quest to find the perfect dinner suitor I’ve dated around quite a bit.

You want to find something inexpensive, healthy, light but filling, re-heatable and downright delish!

Here it is folks.. Spicy Chickpeas and Quinoa to the rescue.

A Creative Culture

I like to make a big batch and reheat through the work week for dinners. Take 1 hour on Monday night to craft your Bowl ‘O Goodness and you’ve got a 2 minute dinner for Tuesday-Friday. 

2 cups quinoa
3 cans chickpeas
2 lemons
2 cups kale or spinach
4 cloves garlic
4 tbsp Cholula
1 tbsp Chipotle powder
Sea salt and pepper, to taste

The amounts used are for 3-5 people, or for a week’s worth of food.
Cut the quinoa down by 1 cup and the chickpeas down by ½ can if smaller portion desired.

1. In a medium sauce pan add 4 cups water per 2 cups quinoa. Bring to a boil. Simmer for 15 minutes, or until quinoa has soaked up all of the water.

2. Mince garlic cloves. In a large, non-stick skillet add 3 cans of chickpeas and minced garlic, cook together for 3 minutes. Add 2 tbsp Cholula, juice of 1 lemon, ½ tbsp chipotle powder and a little sea salt and pepper. Mix together for 5 minutes.

3. Add the rest of the Cholula, chipotle powder and lemon juice. Bring heat down and allow to marinate on low while the quinoa finishes cooking.

4. In a large bowl mix the quinoa and chickpeas together. Add in the 2 cups of kale and mix all together. Serve and enjoy!

At this point I would personally make myself a plate for dinner and package the rest up for weekly dinners. Meal prep to the max!

A Creative Culture

This is also a GREAT dish for a potluck, a dinner party or a backyard BBQ.

How do you plan to use the Spicy Chickpeas and Quinoa recipe?