Quinoa, Chickpea, and Tomato Salad
Quinoa is a whole grain with amazing health benefits. It is high in protein, having more than double the amount of protein found in most standard grains. It is a complete amino acid giving your body, and your brain, all of the nine key building blocks for making protein.
When consumed on a regular basis, Quinoa can aid in the fight against diabetes and hypertension. Quinoa is a multifaceted carbohydrate with a low glycemic index. Trying to shed a few extra pounds? Quinoa is high in fiber and a natural appetite suppressant. It keeps you full for longer periods of time, allowing you to eat less food and lose weight.
Helps fight the aging process. Quinoa has a high amount of free phenols, which help to slow down the aging process, decrease the risk of cancer, and delay the appearance of lines and wrinkles. Now who doesn’t love that!
This recipe gets a second punch of plant based protein from Chickpeas. There are numerous benefits of Chickpeas. Chickpeas contain a brain healthy nutrient called choline. Choline helps with sleep, muscle movement, learning and memory. They are high in fiber, again helping with maintaining a healthy weight. Chickpeas provide many health minerals such as iron, phosphorus, thiamin, vitamin B6, magnesium, and zinc.
With so many grains being genetically modified or causing brain fog, it is comforting to sit back and enjoy a delicious bowl of this superfood. This quinoa, chickpea, and tomato salad recipe came to us from the Iris Cantor Women’s Health Center We love it because it is quick to throw together and keeps well in the fridge well. Make it in the evening, store it in lunch portion containers, and in the morning you have an easy grab and go lunch for days.
- 1 cup quinoa washed and drained
- 2 cups water
- 1 (15 oz) can chickpeas (garbanzo beans) rinsed and drained
- 1 cup grape tomatoes halved
- 2 Tbsp green onions thinly sliced
- 1 tsp basil
- 1/2 tsp oregano
- 2 Tbsp fresh parsley chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp lemon juice
- Place quinoa and water in a medium saucepan. Bring to a boil and cook for 15 to 20 minutes, or until water is absorbed. Allow to cool, and then fluff with a fork.
- Add chickpeas, tomatoes, green onions, basil, oregano, and parsley to quinoa and stir gently to combine.
- Whisk together olive oil, vinegar, and lemon juice. Pour over quinoa mixture and stir gently. May be served chilled or at room temperature.