Last week I shared with you my first attempt at a kañiwa recipe and since then I’ve been dying to try using it again. So, when I decided to make this chickpea salad, in stead of using all quinoa I decided to see how it worked when I blended the two. If you haven’t given kañiwa a try yet, I highly recommend you do. Like quinoa, it is a complete protein source. It is a fraction of the size of quinoa and I love the way it adheres to the other ingredients in this salad. Blended with white quinoa, I think it is very pretty. What do you think?
If you have been following, you may know I’m in the second week of the 21-Day Weight Loss Kickstart, during which I’m eating a low fat vegan diet. I’ve been really good at sticking with it but I must confess that my energy levels have been low. I am extremely prone to anemia and I’m afraid that vegan AND low fat may not be agreeing. My arms and legs are one big bruise! Anyways, I’m still sticking with it for the next week at least. I’ve scheduled an appointment to get a B12 shot and I’m hoping that will do the trick. The good news is my pants are all a little loose even though I haven’t made it to the gym.
Anyhow, a protein packed dish like this chickpea salad recipe was just what I needed. If you don’t have any Kañiwa on hand, you can just substitute quinoa. If you would like to give it a try some people have mentioned that Whole Foods is stocking it (mine isn’t!) or you can get it on Amazon.com.
- ¾ cup quinoa, rinsed
- ¾ cup kañiwa
- (alternatively, use 1½ cups quinoa)
- 2 cups vegetable broth
- 3 cloves garlic, minced
- ½ tsp sea salt
- 1 tomato, seeded and diced
- 1 cup corn, thawed or fresh cooked
- 1 jalapeno, seeded and diced
- 1½ cups chickpeas
- ½ cup scallions, sliced
- ⅔ cup parsley, chopped fine
- ⅓ cup mint, minced
- 1 avocado, peeled, pitted and diced
- ¼ cup fresh lime juice
- 3 T bean cooking liquid (or olive oil)
- ½ tsp sea salt
- ¼ tsp fresh ground black pepper
- 4 cloves garlic, minced
- ½ tsp ground chipotle chili pepper
- 1 tsp maple syrup
- Put quinoa and kañiwa in a medium saucepan with vegetable broth, garlic and salt. Bring to a boil. Reduce heat and simmer covered for 15 to 20 minutes. Remove from heat and allow to sit covered for five more minutes.
- In a large bowl combine tomato, corn, jalapeno, chickpea, scallions, parsley and mint. Stir in diced avocado.
- In a blender combine lime juice, bean cooking liquid or olive oil, sea salt, pepper, garlic, chipotle chili pepper and maple syrup. Process until well blended.
- Combine quinoa, kañiwa and vegetable mixture. Toss with dressing and serve chilled or at room temperature.
This recipe is lightly adapted from Fat Free Vegan.