I am always on the look-out for a new way to make quinoa. I love it so much that I even have a separate category in my bookmarks for quinoa. I love how easy quinoa is to make, and how nutritious it is. So of course, when I saw this recipe from Cookin’ Canuck, inspiration struck again.
We have eaten this salad three times in the past three weeks. Once here at home, just for us, then once for a potluck at work, and then for our monthly celiac support group potluck meeting. It has gotten rave reviews from all!
Lemon Chickpea Quinoa Salad
Inspired by and adapted from Cookin’ Canuck
2 cups water
1 cup quinoa *
1 can chickpeas, drained and rinsed
1-1/2 cups tomato, chopped *
2 oz feta cheese, crumbled
1 avocado, diced *
5 Tbsp lemon juice
1/4 cup olive oil
1 tsp honey
1-1/2 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp fresh ground pepper
Cook quinoa in water according to directions. Cool. Combine with other salad ingredients, except the avocado. Whisk together dressing ingredients. Gently stir in dressing. Top with avocado.
* I buy Bob’s Red Mill quinoa from Costco in the large bags. It says that it has been rinsed already. Some quinoa will need to be rinsed to remove the saponin from the surface of the grains, check the box or bag.
* At this time of year I can usually find tasty cherry tomatoes.
* It is best to not mix in the avocado unless you know you will be eating it all since the avocado turns brown after a bit.
* I think this salad tastes best at room temperature.
Do you love quinoa as much as I do? If so, be sure to check out my other quinoa recipes, especially one of my most-viewed and most commented-on recipes – Sweet Potato, Quinoa and Black Bean Burgers.
This recipe is cross-posted over at Slightly Indulgent Tuesdays. Check it out for more inspiration!
Posted in Beans, Chickpeas, quinoa, Salad | Tagged avocado, celiac, Chickpeas, feta cheese, gluten free, lemon, oregano, quinoa, recipe, salad, vegetarian | 7 Comments »
I know, I know. Not the prettiest name. But it sure does taste wonderful!
And no, not the healthiest recipe, but quick and easy. Which sometimes is key!
This recipe came about this weekend because we had our monthly support group potluck and I decided at the last minute that I was going to attend. Thus I needed to make something quick, and preferably from pantry staples. I rummaged around in the cabinet and found a Betty Crocker GF yellow cake mix hiding, so I put the call out on Facebook to get some ideas of what I could make with it. An old high school friend of mine suggested a dump cake. I had heard of them, but had never actually made one. So I rummaged around again in the cupboards and found a random can of peach pie filling. (Not something I usually keep around. Why I bought it in the first place, I don’t know, but it sure came in handy this weekend!)
I did end up running to the little corner store near my house for a second can of pie filling in order to make a full pan. (Always make plenty for a potluck!) My friend said I could also use fresh or frozen fruit too, and later I realized that I have a bunch of berries in the freezer and should have just used those. Oh well.
Use whatever combination of pie filling sounds good to you. I had the peaches on hand and I love berries with peaches, as you’ve seen before in my Peach Cobbler, so this is what I ended up with. Apparently a classic combo is cherry pie filling with a can of crushed pineapple, neither of which I had on hand. So use whatever your heart desires!
I thought it turned out great. The ‘crisp’ topping was crispy and wonderfully buttery. I even had one of the long-time celiac bakers in the group come up to me and comment on how much she enjoyed it, that she loved how easy it was and how the topping stayed so crispy. We commiserated over how when we make Apple Crisp, the topping never gets (stays?) very crunchy. We may have found our solution!
Peach-Blackberry Dump Cake
1-21 oz. can peach pie filling, or whatever combination of flavors you desire
1-21 oz. can blackberry pie filling, or whatever combination of flavors you desire
1/2 – 1 tsp cinnamon, optional
1 box Betty Crocker GF yellow cake mix
1/2 – 3/4 cup butter
1/2 – 3/4 cup chopped pecans, optional
Dump pie filling into 9×13 baking dish. Sprinkle with cinnamon and mix into fruit until evenly combined. Sprinkle cake mix evenly over the top of the filling. Spread nuts over top. Cut butter into thin pats and lay evenly over top of cake mix and nuts. Bake at 350 degrees for 45 minutes or until top is golden. Serve warm with ice cream or whipped cream.
Posted in Dessert, Fruit, Quick | Tagged blackberry, celiac disease, dessert, dump cake, gluten free, peach, quick, vegetarian, yellow cake mix | 5 Comments »