Elevate Your Lunch: Microgreen Salad with Quinoa & Chickpeas
Hello, food lovers! 🌟 If you’re searching for a lunch that’s both nutritious and bursting with flavor, look no further. Today, we're serving up a delightful Microgreen Salad with Quinoa & Chickpeas. This vibrant dish is packed with protein, fiber, and all the essential nutrients you need to power through your afternoon. Plus, it's as easy to prepare as it is to enjoy!
Why Microgreens Make a Perfect Lunch Addition
Microgreens are more than just a trendy garnish. These tiny, nutrient-dense greens are loaded with vitamins, antioxidants, and minerals. They add a fresh, zesty flavor and a crunchy texture to any salad, making them an excellent choice for a satisfying lunch. Incorporating microgreens into your meal not only boosts the nutritional value but also adds a pop of color and a gourmet touch.
Ingredients:
- 1 cup quinoa, rinsed
- 1 1/2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups mixed microgreens (such as radish, mustard, or pea shoots)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped (optional)
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For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions:
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Cook the Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
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Prepare the Chickpeas: In a medium bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, or until crispy. Let them cool slightly.
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Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
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Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted chickpeas, microgreens, cherry tomatoes, cucumber, and red onion. If using, add the crumbled feta cheese and fresh parsley.
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Dress the Salad: Drizzle the salad with the prepared dressing and toss gently to coat everything evenly.
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Serve: Your Microgreen Salad with Quinoa & Chickpeas is ready to enjoy! This salad can be served immediately or stored in the refrigerator for a quick and healthy lunch option throughout the week.
Tips and Variations:
- Protein Boost: Add grilled chicken, tofu, or avocado for extra protein.
- Crunch Factor: Toss in some toasted nuts or seeds for an added crunch.
- Seasonal Veggies: Feel free to swap in seasonal vegetables or whatever you have on hand.
Final Thoughts:
This Microgreen Salad with Quinoa & Chickpeas is a fantastic way to make your lunch both nutritious and delicious. It’s packed with protein, fiber, and a rich array of flavors that will keep you feeling satisfied and energized. Plus, it’s a great way to incorporate those vibrant microgreens into your diet.
Give this recipe a try, and don’t forget to share your own variations or tips in the comments. Enjoy your healthy and flavorful lunch!
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