Thai Chickpea Quinoa

Our neighbor, Beth Winder, made us DELICIOUS quinoa one night for dinner swap, and I just had to have the recipe! THIS is it. I have adapted it to our own preferences. It is an excellent way to eat quinoa. 

And HERE is why it is so healthy and wonderful to eat Quinoa.

Thai Chickpea Quinoa 

YIELD: SERVES 4

 

TOTAL TIME: 30 MINUTES

ingredients:

1 cup uncooked quinoa, rinsed
1 can chickpeas
3/4 cup shredded (or finely chopped) carrots
3/4 cup shelled edamame
2/3 cup chopped green onions
1/2 cup chopped peanuts (or cashews)
1/2 cup freshly chopped cilantro

sauce
3 TB. agave
1 TB. apple cider vinegar (or rice vinegar)
2 TB. canned coconut milk (I froze the rest in ice cube trays)
1 TB. honey (or brown sugar)
2 tsp. creamy peanut butter (it mixes in easier if it's melted, FYI)
2 tsp. garlic
1/4 cup lime juice (or lemon)

1/8-1/4 tsp. cayenne pepper
1/4 tsp. ground ginger

Directions

Prepare quinoa according to directions, which will most likely call for 2 cups of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!

While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. 

Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. 

Add in chickpeas, carrots, edamame and green onions, stirring to combine. 

Taste and season with a little salt and pepper if needed. 

Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro. 

I like to serve this with a salad, soup or even a little sandwich!