I like fast dinners. Not in the “I’ll get a fries with that, and how about some of that special sauce?” sense, but rather in the throw-everything-in-the-same-pot-and-it-still-turns-out-delicious sense. Sometimes this preference drives Peter nuts (“a stir-fry again?”). Of course, he’s the one whistling over his sous vide machine for two hours while simultaneously baking Parmesan crisps and picking fresh garbanzo beans from their pods.
Peter picked a pound of pods, after all.
That’s why I praised the kitchen gods after making this dish: not only did it take but two snaps of a hungry Maddie jaw to put it on the table, but Peter loved it. Especially with warm homemade tortillas made from a recipe by one of my favorite bloggers, Monet (looking forward to the arrival of her little Lucy!). Check these out these Texas Flour Tortillas:
All together now:
Now isn’t that just the prettiest thing you ever saw?
Prep Time: 10 min (canned chickpeas) or 2 hours + soak (dried)
Cook Time: 10 min
Keywords: saute entree chickpeas
- 1 16-oz. can chickpeas or 1/2 cup dried chickpeas
- 2 tablespoons canola oil
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 cup water
If using dried chickpeas, soak in a pot of water overnight. 2 1/2 hours before meal, drain chickpeas, rinse and cover with fresh water. Simmer at medium-low heat for 2 hours, or until chickpeas are tender. If using canned chickpeas, drain and rinse.
Heat canola oil in medium skillet over medium heat. Add cumin seeds and cook while stirring for 1 to 2 minutes, until they begin to pop. Add onions and cook, stirring, for 2 minutes.
Mix remaining spices into 2 tablespoons of water and add to onion/cumin mixture. Add tomatoes and chickpeas and cook for 3 minutes, stirring. Add salt and 1/2 cup water and bring to boil. Lower heat and simmer for at least 5 minutes. Serve over brown rice or with warm tortillas.
Q: What do you do when you need a meal fast? Like, 10 minutes ago?
A final note: I’ve recently teamed up with boomtrain, a super source for online movies and shows, to make a watchlist of my favorite web series that are both educational AND entertaining. This site is perfect for finding the most popular made-for-web series – all in one spot. My time is short these days, so I love watching shows that deliver a lot in brief, easily digestible bites. The ones on my watchlist do just that! You’ll find shows about everything from cooking, to exercise, to nutrition … to physics! Check out the watchlist here:
The Happiness in Health Watchlist
More Happy 'n' Healthy:
By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
I usually don’t post on Sundays, but today I decided to break the THIH mold. Why?
(1) It’s Sunday, SUNDAY, Sunday … and that means plenty of time in the kitchen.
(2) What better way to celebrate Father’s Day than with a new delicious AND healthy recipe? (Happy Father’s Day to all the great dads out there, including Peter’s dad and my own father!)
(3) After posting my Recipe Redux contest entry last week, I began thinking about all the different qualities of honey. For example, it balances and ties together so many other flavors (like lavender, pork, and bananas). It’s perfect for entertaining and holiday recipes (ahem, Father’s Day). It’s also a great emulsifier, which is essential in salad dressings – and that’s what got my creative juices flowing. That, and the fact I hadn’t yet come up with a recipe for my open hours at Strawberry Fields.
What was that quote about necessity being the
mother father of invention?
One of the wonderful aspects of being a grocery store dietitian is that I get to introduce customers to all kinds of foods and flavors they never would have considered. That’s why I was so proud to serve this fruit quinoa salad, lightly sweetened with honey.
I consider this salad a celebration of health, family, and, of course, fresh fruit and honey.
You can use any combination of fruits in this salad. I chose in-season strawberries and champagne mangoes (for Champaign-Urbana, IL. Get it? GET IT?) I handed out so many samples of this quinoa salad, I didn’t have leftovers for Peter (to his great sorrow). Don’t worry, Peter. I’m itching to make more.
Fruit quinoa salad with honey lime dressing: opening conversations about food and nutrition since 2013.
Enjoy your week, dear reader!
Prep Time: 5 minutes
Cook Time: 20 minutes + chill time
Keywords: entree side quinoa honey mint spring summer
- 1 cup quinoa, rinsed in a fine-mesh strainer for 3 to 5 minutes
- 2 cups water
- 1 1/2 cups fruit, chopped (e.g. mangoes, strawberries, raspberries, peaches)
- 1/3 cup mint, chopped
Honey Lime Dressing
- Juice from 1 lime
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 cup mint (optional garnish)
Heat medium saucepan over medium heat and toast quinoa for 1 minute. Add water and bring to a boil. Lower heat to low, cover and cook for 15 minutes. Remove saucepan from burner and allow to sit for 4 minutes.
If chilled salad is desired, transfer quinoa to medium serving bowl and chill in refrigerator for 30 minutes. Meanwhile, whisk together lime juice, honey and salt. Mix fruit, dressing and chopped mint into quinoa. Garnish with additional mint and serve.
More Happy 'n' Healthy: