Quinoa with Chickpeas and Roasted Edamame Crunch Dried Snacks

With a blank canvas of cooked quinoa, I decided to make a gluten free vegan lunch to take to work. I love making a large batch of quinoa at the start of the week so I can quickly prepare nutritious meals!

Ingredients (Serve 2)

• 2 cups cooked quinoa
• 1 diced shallot
• 4 diced garlic cloves
• 1/2 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods
• 1 cup chickpeas (I used dried and re-hydrate them to control sodium ... if using canned, look for low sodium and drain and rinse the chickpeas)
• 2 cups diced vegetables: I used red bell pepper, yellow bell pepper, asparagus, and kholrabi greens (you can substitute beet greens or spinach for the kholrabi greens)
• 1 tbsp crushed red pepper
• Optional: a pinch of lime
• olive oil 
• 1/4 low sodium gluten free vegetable bouillon cube
• 1/2 cup water 
  
  

NOTE: I diced the asparagus stalks and reserved the tops for a garnish

Instructions:

• Sautee shallot and garlic in oil
• Add bell peppers, asparagus, bouillon and water and cook until liquid almost absorbed
• Add greens, chickpeas, quinoa, Roasted Edamame Crunch Dried Snacks, and crushed red pepper
• When liquid is fully absorbed, remove from heat and serve (or pack into glass containers to take to work as I did)
• I served with asparagus stalks as a garnish. You can add salt and pepper to taste ... even a splash of lime if you are looking for a tangy taste.