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A post workout snack you can make in under 10 minutes.
Ingredients

INGREDIENTS:

  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 1 ¾ cups chicken stock or water
  • ½ teaspoon kosher salt
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 tablespoons whole grain mustard
  • Salt and pepper to taste
  • 4 ounces toasted and chopped walnuts (~1 cup)
  • 4 ounces shredded carrots (~1 large carrot)
  • 3 ounces shaved celery (~ 3 stalks)
  • 2 cups crunchy chickpeas (recipe follows)

CRUNCHY CHICKPEAS:

  • 2 cans chickpeas, drained
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground pepper

Recipe by Dan Kohler, 1/28/20

Yield: 4 10-Ounce Portions

DIRECTIONS:

1. Rinse quinoa in mesh strainer under cold water.

2. Add 2 tablespoons olive oil to saucepan and heat over medium high flame.

3. Add quinoa to pan and toast grain in oil until water from rinsing has mostly evaporated.

4. Add stock or water and salt to pan, bring to a boil.

5. Cover the pan, lower the heat and cook for 15 minutes, undisturbed.

6. Remove the pan from heat, let stand covered for 5 minutes, then fluff with fork.

7. Let quinoa cool to room temperature before proceeding with remainder of salad.

8. Make the dressing: whisk together ½ cup olive oil, lemon juice, and mustard. Add salt and pepper to taste.

9. Make the salad: toss quinoa, walnuts, carrots, and celery with dressing until well combined. Top each portion with ½ cup crunchy garlic chickpeas (recipe below).

CRUNCHY CHICKPEAS:

Recipe by Dan Kohler, 1/28/20

Yield: ~ 2 Cups

DIRECTIONS:

1. Preheat oven to 450˚F.

2. Toss chickpeas with olive oil and all spices

3. Roast for 40-50 minutes, tossing every 10 minutes. Chickpeas may cook more quickly, depending on your oven and/or the dryness of the chickpeas. Remove from oven when crisp.

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