This delicious and nourishing warm spring/summer, or even winter, salad was inspired by the need to create a dish for some friends who were both vegan and gluten free. It’s turned out to be a favorite dish to serve anytime of year and especially when you have lots of greens to use up. If you can’t find fresh asparagus use whatever is in season or leave out completely. I often make this in the winter using just the greens I have on-hand. Of course, in the spring and summer, my greens come straight out of the kitchen garden. Although I just dressed it with lemon and olive oil, a touch of pesto or tahini would be delightful as well. If you are in need of an easy and quick dish to serve as a side, or a meal in a bowl, this is a great choice!
Ingredients
1 can garbanzos, rinsed and drained
1 tablespoon harissa paste
3-4 tablespoons olive oil
6-8 cloves garlic
1 yellow/red onion, medium
1/2 red pepper, diced
1/2 yellow pepper, diced
3 cups (1 cup raw) red, black, or mixed quinoa, cooked
6-8 cups fresh greens (kale, spinach, chard)
One pound asparagus or vegetable of choice (or great without).
Juice of 1 lemon (1-2 tablespoons)
Salt and pepper to taste
Method
Pre-heat oven to 400 degrees
Step 1) Wash, cut, and blanch asparagus. Drain under cold water and set aside.
Step 2) Rinse one cup of quinoa in fine sieve under cold water for 30 seconds, drain and add to 2 cups boiling water (for more flavor replace one cup water with vegetable broth or add vegetable seasoning). Cover and turn down to low and simmer for 10-15 minutes. Keep covered and set aside. One cup dry quinoa to 2 cups liquid will result in 3 cups cooked.
Step 3) Rinse and drain chickpeas. Line rimmed baking sheet with parchment paper.
Step 4) Either in a small bowl or directly on baking sheet toss beans with 1-2 tablespoons of olive oil and harissa paste until well-coated.
Step 5) Roast in oven for 10 minutes, remove and stir, then place back in and roast another 5- 10 minutes. Beans should appear lightly roasted, but not crisp or hard. Remove from oven and let cool on pan.
Step 6) While quinoa and chickpeas are cooking, sauté the onions, garlic, and peppers in remaining olive oil over med-low heat until softened about 3-5 minutes.
Step 7) Add cooked quinoa to pepper mixture and continue sautéing for another 3-4 minutes, stirring until well mixed and heated.
Step 8) Gently fold in greens and cook a few minutes longer. Greens will continue to cook after turning off heat. Add chickpeas and asparagus if using. Squeeze fresh lemon over the top and salt and pepper to taste.
Step 6) While quinoa and chickpeas are cooking, sauté the onions, garlic, and peppers in remaining olive oil until softened about 5 minutes.
Step 7) Add cooked quinoa to pepper mixture and continue sautéing for another 3-4 minutes , stirring until well mixed and heated.
Step 8) Gently fold in greens and cook a few minutes longer. Greens will continue to cook after turning off heat. Add chickpeas and asparagus if using. Squeeze fresh lemon over the top and salt and pepper to taste.
