Spiralized Rainbow Quinoa Power Salad
It's got tons of tasty veggies and fluffy quinoa, and then it's topped with coconut oil roasted chickpeas which act kind of like croutons but are SO much better.
Servings: 2 Servings
Calories: 370kcal
Ingredients
- 1 red bell pepper
- 1 large carrot
- 1 medium yellow beet
- 1 large broccoli stem or small zucchini
- 1/2 cup cooked quinoa
- 1/2 cup crispy chickpeas or more!
- Parsley chili flakes + sesame seeds for garnish, optional
- for the dressing
- 2 tablespoons almond butter
- 2 teaspoons rice vinegar
- 1 teaspoon miso paste
- juice 1 lime
- 1/2 teaspoon ginger
- for the chickpeas
- 1 15 oz organic chickpeas
- 1 tablespoon coconut oil
- Salt + pepper to taste
Instructions
- We'll start with the chickpeas by preheating the oven to 375ºF. Drain and rinse the chickpeas and spread them out on a baking sheet. Pat them dry with a paper towel, removing and skins that came off the beans.
- Either melt the coconut oil or just rub it between your hands and then rub it on the chickpeas. Sprinkle with salt and pepper.
- Roast the chickpeas for 40 - 45 minutes until they're crispy. Allow them to sit in the oven while you prepare the rest of the salad.
- Spiralize the veggies using your spiralizer, cutting them into smaller noodles and add them to a mixing bowl. Add quinoa and toss to combine.
- Whisk together the dressing ingredients and pour it over the noodles. Toss again to combine.
- Transfer to two bowls and top with chickpeas. Garnish and enjoy!
Notes
To get your chickpeas super crispy, allow them to sit in the warm oven for 1 - 2 hours.
Nutrition
Calories: 370kcal | Carbohydrates: 59g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Sodium: 359mg | Potassium: 1669mg | Fiber: 18g | Sugar: 15g | Vitamin A: 8850IU | Vitamin C: 361.3mg | Calcium: 254mg | Iron: 5.5mg