QUINOA, CHICKPEA, KALE & VEGGIE BOWL & BASIC ITALIAN DRESSING Recipe

QUINOA, CHICKPEA, KALE & VEGGIE BOWL

Prep time: 10 min; Cook time: 20 min

Makes: 6 – 8 servings

Ingredients:

  • 1 tablespoon oil (for sauteeing onions & mushrooms) – can use water instead
  • ½ cup onion, chopped
  • 8 oz container of mushrooms, chopped or sliced
  • 2 cups water or low sodium veggie broth
  • ¼ cup tamari (or liquid aminos if you are avoiding soy)
  • ¼ cup lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon dried or crushed thyme
  • 1 cup dry quinoa
  • 1 cup broccoli, chopped
  • 4 big leaves of kale, washed, and chopped (or torn) into large bitesize pieces
  • 1 can garbanzo beans, drained and rinsed
  • Sea salt, to taste (may need more if you cook quinoa in the water and not broth)
  • Freshly ground black pepper, to taste (may need more if you cook quinoa in the water and not broth)

Directions:

  1. Rinse the quinoa through a fine sieve under running water for about a minute.
  2. Saute’ the onions & mushrooms on medium-high heat in a 4 or 5 quart saucepan/pot with about 1 tablespoon olive oil for about 5 minutes. I like to add a little salt with the mushrooms. Stir often; add a splash of water if the veggies start to stick.
  3. Add the water (or broth), tamari and lemon juice to the onion/mushroom mixture and bring to a boil.
  4. Stir in the dried oregano and thyme.
  5. Stir in the quinoa, then reduce to a simmer. Cover the quinoa and simmer for 15 minutes.
  6. Add the brocolli, kale and garbanzo beans and stir well.
  7. Put the lid back on and cook another 5 minutes to allow the kale/brocolli to steam and the liquid has been absorbed.
  8. Serve with a splash of tamari (if needed). Leftovers will keep in the fridge for 3 days or freeze the remainder.

OPTIONAL ADDITIONS:

– 4 tablespoons pine nuts, raw; or toasted or slivered almonds (add with the kale/beans)

– ½ cup chopped red pepper (add with the kale/beans)

– ½ cup sun-dried tomatoes (add with the kale/beans)

– 2 – 3 garlic cloves (cook with the mushrooms)

www.thehappyvegan.com

BASIC ITALIAN DRESSING

Prep time: 5 minutes; Assembly time: 3 minutes (Total time: 8 minutes)

Makes: almost 2 cups

Ingredients:

  • 2/3 cup extra virgin olive oil
  • ¼ cup raw apple cider vinegar
  • ¼ cup lemon juice
  • ¼ cup pure maple syrup (you can leave this out)
  • 2 – 4 cloves garlic, finely minced
  • 1 small shallot, finely minced (or ¼ cup red onion – yellow works okay too!)
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 1/8 – ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions:

Add all ingredients to a pint (2 cup) mason jar and shake vigorously.

Dressing will store in the fridge for up to 1 week.

www.thehappyvegan.com

 

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