ABOUT THE RECIPE:
This Chickpea and Quinoa Salad in Sweet Pepper Boats recipe makes an excellent summer entrée or hearty main dish to serve for a portable picnic lunch. Fresh sweet peppers provide edible bowls, while the quinoa and chickpea salad is packed with plenty of plant-based protein. It's a yummy choice for a festive, warm weather meal.
Makes 8 servings
INGREDIENTS:
3 cups cooked, cooled quinoa (Substitute 3 cups cooked brown rice, millet, or orzo in place of quinoa, if desired)
1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed (Substitute 1 can black beans or white beans in place of chickpeas, if desired)
½ cup fresh flat-leaf parsley, chopped, plus more for garnish
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 small clove garlic, minced
½ teaspoon chili powder, plus more as needed
¼ teaspoon salt, plus more as needed
¼ teaspoon ground turmeric
4 medium or large sweet red, yellow, or orange peppers
INSTRUCTIONS:
Put the cooled (or cold) quinoa (see note), chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 to 3 hours (or overnight) to allow the flavors to blend.
Right before serving, split the peppers in half lengthwise and seed them. Scoop some of the quinoa salad into each of the pepper halves. Garnish with parsley.
CHEF'S NOTE: The quinoa may be cooked up to 24 hours in advance of preparing this recipe. Store tightly covered in the refrigerator until using.
Ingredients
Directions
ABOUT THE RECIPE:
This Chickpea and Quinoa Salad in Sweet Pepper Boats recipe makes an excellent summer entrée or hearty main dish to serve for a portable picnic lunch. Fresh sweet peppers provide edible bowls, while the quinoa and chickpea salad is packed with plenty of plant-based protein. It's a yummy choice for a festive, warm weather meal.
Makes 8 servings
INGREDIENTS:
3 cups cooked, cooled quinoa (Substitute 3 cups cooked brown rice, millet, or orzo in place of quinoa, if desired)
1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed (Substitute 1 can black beans or white beans in place of chickpeas, if desired)
½ cup fresh flat-leaf parsley, chopped, plus more for garnish
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 small clove garlic, minced
½ teaspoon chili powder, plus more as needed
¼ teaspoon salt, plus more as needed
¼ teaspoon ground turmeric
4 medium or large sweet red, yellow, or orange peppers
INSTRUCTIONS:
Put the cooled (or cold) quinoa (see note), chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 to 3 hours (or overnight) to allow the flavors to blend.
Right before serving, split the peppers in half lengthwise and seed them. Scoop some of the quinoa salad into each of the pepper halves. Garnish with parsley.
CHEF'S NOTE: The quinoa may be cooked up to 24 hours in advance of preparing this recipe. Store tightly covered in the refrigerator until using.
