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Chickpea & Quinoa Salad

March 29, 2010

This recipe turned out very tasty and was easy to make.


  • Quinoa
  • Olive oil
  • Vegetable broth
  • Veggies of your choice cut into bite-sized pieces (I used broccoli, peppers, portobello mushrooms)
  • 1 clove of garlic, minced
  • White cooking wine
  • Chickpeas, rinsed
  • Spices of choice (red pepper flakes, salt, pepper)


  1. Cook quinoa according to directions on box.  I cook it in veggie broth to make it more flavorful and moist.
  2. Pre-heat oven (or convection oven) to 400*.  Toss broccoli with 1 tsp of olive oil and some garlic salt.  Roast for 10-12 minutes.
  3. Meanwhile, heat another tsp of olive in a large pan.  Add garlic and heat for 30 seconds.  Add remaining veggies and cook for 5 minutes or so.  Then add a splash of white cooking wine and veggie broth.  Cook for a few more minutes, until tender but not soggy.  Add spices of choice.
  4. Stir together 1 cup of cooked quinoa + 1/2 cup of chickpeas + as many veggies as you like.
  5. Enjoy!

On the points front, my total for the day was 23. I was starving when I got home and ended up eating some pretzels and a slice of bread. I don’t regret the bread because I can’t have a bread for a week because of Passover!

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