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Roasted Chickpea Quinoa Salad Bowl

Roasted Chickpea Quinoa Salad Bowl

This week we teamed up with NxStage to bring you this delicious Roasted Chickpea Quinoa Salad Bowl that features a variety of delicious power foods! NxStage creates products for the treatment of end stage renal disease and acute kidney failure. For people on dialysis, they offer a portable hemodialysis machine that can be used at home. This is incredibly convenient for patients and can be used while they’re sleeping, away, or on vacation. Those of us familiar with dialysis treatment know how incredibly useful a product like this can be for patients. It allows them to receive treatment on their own schedule, and in a way, have more control over their lives. 

Roasted Chickpea Quinoa Salad BowlRoasted Chickpea Quinoa Salad BowlRoasted Chickpea Quinoa Salad Bowl


March is National Kidney Month, and we thought this collaboration would be a great way to raise awareness about kidney health and kidney disease. Our kidneys are two bean-shaped organs located in the lower back that are responsible for filtering waste products. They also regulate our blood pressure, balance our body fluids, control the production of red blood cells, among other essential functions. In a nutshell, these organs are pretty damn important. 

Kidney disease in the 9th leading cause of death in the United States, and most people who have kidney disease don’t know it. 1 in 3 Americans are at risk for kidney disease due to diabetes, hypertension, and/or family history. Most of our patients have diabetes, and some are on dialysis. We decided to create a nutrient-rich recipe in honor of National Kidney Month that aids in the prevention of kidney disease, and is appropriate for our patients with diabetes. This Roasted Chickpea Quinoa Salad Bowl has the perfect balance of healthy carbohydrates, protein, and fat, and will leave you feeling energized and satiated throughout the day! 

Roasted Chickpea Quinoa Salad BowlRoasted Chickpea Quinoa Salad Bowl

Let’s get started with our recipe! Preheat the oven to 425F. Pat the chickpeas dry and add them to a bowl. Add the paprika, garlic powder, and coconut oil to that same bowl and massage these ingredients into the chickpeas. Add the seasoned chickpeas to a baking dish and bake for 20-25 minutes, or until brown and slightly crisp on the outside. Then, in a serving bowl, combine the cooked quinoa, kale, beets, roasted chickpeas, and optional: avocado. For the tuscan kale, we cut it finely chiffonade style, which you can learn how to do here. 

We’ll be topping this salad bowl with a homemade tahini dressing. To make it, all you have to do is add the tahini, water, scallions, and garlic powder to a food processor. Blend until smooth, and add salt, to taste. Drizzle onto the salad and you’re all done! Add toasted sesame seeds for a finishing touch!

Roasted Chickpea Quinoa Salad Bowl

Do you know of anyone with diabetes or kidney disease? Make sure you share these resources with them! Drop a line in the comments below and let us know how this Roasted Chickpea Quinoa Salad Bowl turned out for you. xo

Disclosure: We partnered with NxStage to bring you this post. Connect with them on Facebook and Twitter

Roasted Chickpea Quinoa Salad Bowl
Serves 1
Print
Ingredients
  1. 1 cup chickpeas, cooked
  2. 1 teaspoon smoked paprika
  3. 1/2 teaspoon garlic powder
  4. 2 teaspoons coconut oil
  5. 1/2 cup cooked quinoa (cook as per package instructions)
  6. 1/2 cup tuscan kale, cut chiffonade
  7. 1/4 cup beets, grated
  8. Optional: 1/4 avocado
  9. Salt and sesame seeds, to taste
Tahini dressing
  1. 1/4 cup tahini
  2. 1/3 cup water
  3. 1 tablespoon scallion tops, chopped
  4. 1 teaspoon garlic powder
  5. Salt, to taste
Instructions
  1. Preheat the oven to 425F
  2. Pat the chickpeas dry and add them to a bowl
  3. Add the paprika, garlic powder, and coconut oil to that same bowl and massage these ingredients into the chickpeas
  4. Add the seasoned chickpeas to a baking dish and bake for 20-25 minutes, or until brown and slightly crisp on the outside
  5. In a serving bowl, combine the cooked quinoa, kale, beets, roasted chickpeas, and optional: avocado
  6. We'll be topping this salad bowl with a homemade tahini dressing. To make it, all you have to do is add the tahini, water, scallions, and garlic powder to a food processor. Blend until smooth, and add salt, to taste
  7. Drizzle onto the salad and you're all done! Add toasted sesame seeds for a finishing touch!
Food Heaven Made Easy http://www.foodheavenmadeeasy.com/
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