Cruciferous Crunch with quinoa and chickpeas

Cruciferous Crunch with quinoa and chickpeas

Date: July 21st

Recipe:

-2 cups cooked quinoa (I always prepare using chicken broth)
-1 can drained chickpeas
-1 bag Trader Joe’s cruciferous crunch
-Salt and Pepper
-Juice of 2 lemons
-Optional – toasted almond slices (I did not have these)

Directions: (This is exactly how I made it based on instructions from Maria that I slightly modified) Saute a can of drained chickpeas in a little olive oil with some salt until they are browned (maybe 5 minutes), then add the cruciferous crunch and about 1/2 cup water – stir and cover to steam. Add in quinoa, salt and pepper to taste, and lemon juice (we have frozen cubes of it so I put one cube in). Top with almond slices if you have them.

Time to table:┬áIncluding making the quinoa, probably 30 minutes. If you didn’t have to do that and had cooked quinoa frozen, it’d be maybe 15 minutes total.

Servings: 4-5
Erin: Like
Ben: Like
Annie: Tolerate but had some negative facial expressions
Luke: Tolerate

Notes: This recipe came from my college roommate Maria in response to a “dinner ideas” email chain – it sounded so easy that I had to try it right away! We aren’t huge Trader Joe’s fans – I go there a few times a year and just don’t see what the fuss is all about – but this caused a special trip! We will definitely make this again because it is SO fast, cheap and healthy. I wish I could get a mix like this at a place other than TJ’s though, or that it was more freezable (I doubt the cabbage or broccoli frozen raw would fare well).

Cruciferous Crunch with quinoa and chickpeas

Cruciferous Crunch with quinoa and chickpeas

Cruciferous Crunch with quinoa and chickpeas
I had a hunch the kids wouldn’t eat this one so well, so offered the PB toast too. The little things in the bottom right are some 100 calorie Special-K blondie bites that Chelsea brought me – those were a big hit obviously ­čÖé

This entry was posted in broccoli, brussel sprouts, cabbage, chickpeas, kale, lemon, quinoa, vegetarian. Bookmark the permalink.