This plant-based salad is a perfect one-dish meal prep for quick lunches or dinners. Cook it up ahead of time, place in individual portion-sized containers, and add the almonds, veggies, and optional goat cheese when it’s time to eat.
Serves 4.
Ingredients:
1 Tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
2 tsp Ras El Hanout OR ½ tsp each: turmeric, cumin, ginger, cinnamon
Freshly ground black pepper
2 cups (475 ml) vegetable broth
1 cup (170 g) uncooked quinoa
1 (15 ounce) (400 g) can chickpeas, rinsed and drained
½ cup (80 g) chopped dates
½ cup (50 g) toasted sliced almonds
For Serving: 2 small cucumbers, peeled and diced
For Serving: 1 large tomato, deseeded and chopped
Optional: Goat cheese crumbles (about a half-cup / 110 grams), 6 oz. tuna or diced/shredded cooked chicken
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and saute for 3 - 4 minutes, and then add garlic, stirring constantly so that it doesn’t burn, cooking for 1 minute. Add the species and cook for another 60 seconds.
Add the broth slowly, stirring to incorporate the spices, and then add quinoa. Bring the mixture to a boil and reduce heat to low, cover, and cook for 15 minutes.
Remove from the heat and stir well. Add the chickpeas and dates, and taste for seasoning. Add salt and pepper if necessary.
Serve immediately or refrigerate for later. When it’s time to eat, stir in tomatoes and cucumbers, optional goat cheese, and a garnish of toasted almonds.
Protein booster: add 3 ounces of tuna or chicken before serving.
Note: the recipe calls for a Ras El Hanout spice blend but if you don’t have it on hand, you can easily substitute your own version.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by joannawnuk from Getty Images