So why am I even tell you all of this. Good question. I made a quinoa salad for one of my favorite loves graduation party this weekend. Easy recipe, yummy salad, and my chick peas!
Roasted Chick Pea Quinoa Salad
2 cans chick peas, drained and rinsed
1 tablespoon smoked sweet paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 1/4 cups quinoa
2 1/2 cups vegetable broth
1 medium onion, chopped
1 teaspoon oil
1 each red, yellow, green pepper, diced
1/4 pint baby bella mushrooms, chopped
1 teaspoon coriander and onion powder
1/2 teaspoon salt, pepper, and oregano
1 teaspoon oil
1 pint grape tomatoes
1 handful fresh basil leaves
1/4 cup lemon juice
Preheat oven to 400 degrees. Mix the chickpeas with their spices, place on a baking sheet.
Mix the peppers and shrooms with their spices and place on a baking sheet. Roast each for about 30 to 45 minutes or until chick peas are hard and crunchy and the pepper/shrooms start to brown.
While those things are roasting, heat a large pan with the oil and add the onions. Allow them or caramelize, or brown slowly so not to burn them, this takes about 20 minutes.
Add in the qunioa and allow to toast slightly about 2 minutes.
Add in the veggie broth, bring to a boil, cover pan, lower heat to medium high, and cook until done about 30 minutes.
Once done allow it to cool before making the salad.
Halve the tomatoes, chiffonade the basil. Mix cooled quinoa with lemon juice, tomatoes, basil, the roasted veggies, and if serving right away the chick peas. If you aren't serving right away wait to add the chick peas so they stay crunchy. Serve!
Oh I also made my very first batch of Red Velvet for the party:
(sorry for the folded towels in the pic) Frosting Time!!
So many Cuppy Cakes!!!
First attempt success! Next time I may play around with the recipe so to make it vegan and not so chemically with the red food coloring. Instead a more natural food coloring, say beet juice =] Haha we shall see!