We may lose you at “quinoa” on this one, but stick with us. This superfood gets all dressed up, with Icelandic yogurt, crispy chickpeas, pear slaw, and a lemon vinaigrette that will rock your world. Money-back guarantee: it will be your sleeper hit recipe. This is the best quinoa recipe disguised as an indulgent dish but is healthy to its core.
Congratulations on Sticking with the Diet
Or not. If this is the case, it’s never too late to break out the best quinoa recipe and start today on a healthy path. Quinoa is a superfood, which means that you can pretty much eat it guilt-free. Or to be more technical, quinoa is loaded with vitamins, minerals, fiber, and antioxidants. If you make it in this recipe, it will rival – well almost rival – a plate of pasta cooked at home.
The Superpower of the Recipe is not just the Superfood
So what makes this the best quinoa recipe? First, it has all the textures and flavors that combine to help you feel satiated. The quinoa itself is cooked in a low-sodium vegetable broth and a touch of olive oil, which gives you a healthy carb fix. The crispy chickpeas add crunch and salt, and the Icelandic yogurt adds richness to the dish. To round it out, the pear and fennel with lemon olive oil add in elements of sweet, light, and bright. So in essence, you end up with the best quinoa recipe that satisfies all the senses. The best part may be that this recipe takes about 15-20 minutes from start to finish. You don’t need to go to cooking school to whip up this one.
Serves 4
Ingredients
2 cups Organic quinoa
4 cups low-sodium vegetable broth
1 can Organic chickpeas, about 15.5 ounces
8 ounces Icelandic or thick Greek yogurt
1 bulb Fennel, shaved thin
1 1/4 thinly sliced pear
Extra virgin olive oil
Maldon sea salt to taste
Directions
Bring your vegetable broth to a boil over high heat, then add in your 2 cups of quinoa. Reduce heat to medium-low, cover, and cook for about 15-20 minutes, until the water is just about evaporated. Drizzle with a generous amount of olive oil and set aside.
On a large serving platter, spread out your Icelandic yogurt in a nice layer. Drain your chickpeas and toss them in olive oil. Place them on a baking sheet and roast for about 20 minutes at 350 degrees Fahrenheit until nice and crispy. Set aside.
To make the slaw, thinly shave the fennel with a vegetable peeler and toss it with olive oil. Squeeze in half a lemon and season with Maldon sea salt to taste and pepper, as desired. Thinly slice your pear and toss with the fennel.
To assemble, place a generous layer of the quinoa on top of the yogurt. Next, top with the crunchy chickpeas, and garnish with your fennel slaw. Drizzle olive oil generously on top and Maldon sea salt to taste. Enjoy the best quinoa recipe that will become a staple of your meal repertoire.
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FAQs
Q. How much salt and pepper should be used in the recipe?
A. You can use salt as little or as much as you want for the recipe; as for the pepper, you can use it only if you want to.
Q. Is there an alternative to Icelandic Yogurt?
A. Yes, you can substitute the Icelandic Yogurt with Greek Yogurt.
