I discovered my love of sautéed and charred chickpeas over the summer. This simple recipe is the best for leftover quinoa and any extra protein you have in the house.
2 cups cooked quinoa or short grain brown rice
1/2 cup chopped white onion
1 garlic clove minced fine
1 can chickpeas (garbanzo beans) or 1 cup homemade pre-soaked chickpeas
1/2-1 cup chicken broth
1 cup cooked chopped chicken breast (grass fed organic steak is also amazing with this)
2 cups fresh spinach, I pack it down into the measuring cup. (You can also use arugula or 1 cup of pre-steamed chopped kale)
2 tbs garlic or harissa olive oil plus 1 tbs for the quinoa
1 tbs green onions or fresh diced jalapeño for garnish
Optional 2 tbs of gluten free soy sauce for an Asian stir fry or serve with your favorite hot sauce.
JF Universal Salt to taste
In a large sauté pan heat 2 tbs olive oil and sauté onion and drained chickpeas over medium/high heat till they are a nice charred golden brown.
Turn down heat to medium and add garlic and a touch of oil. Continue to saute until garlic is just heated and cooked. Make sure not to burn the garlic.
Add spinach until wilted. Combine quinoa and add the extra oil. If needed add some broth for moisture. Deglaze the pan with the broth by turning up the heat and let all the flavors come together.
At this point of you don't think you will eat entire portion remove some before adding protein (see below for the leftover idea)
Once the moisture is absorbed, add the cooked protein and season with salt and pepper.
Plate with spicy hot sauce on top and green onion. For extra protein, a fried egg is an awesome addition on top.
Leftovers without protein can be combined and refrigerated with a simple vinaigrette of your choice and a handful of dried cranberries for an awesome cold grain salad for the next day.