baked pistachio chickpeas with mushroom-avocado quinoa.

I pride myself on being inventive in the kitchen. A little untraditional? Absolutely. 

I am by no means a gourmet chef - and I think for that reason, I end up with a number of interesting/ surprisingly delightful healthy goodies by accident! [If you take nothing from this post but 'with a little creativity, healthy, delicious home-cooking is absolutely possible', my work here is done! Truly - anyone can do it. Home-cooking isn't meant to be terrifying... it's meant to be a liberating creative venture!]

Last week, my experimentation in the kitchen led to this wacky combination. It was the product of the following three thoughts:

• That avocado is going to spoil if we don't use it.
• I can't remember what I'd planned to do with those mushrooms. I should probably use them.
• I'd love to try to recreate those chickpeas we had in Turks and Caicos! [Michael and I visited a neighboring resort for lunch on the beach a couple of times when we honeymooned there last winter: the chickpeas were amazing. Who knew!]

And so, we kicked off the weekend with this flavor- and texture-explosion: super simple to put together, super delicious, and super balanced. (Great, considering the next few days were full of packing/ moving/ unpacking/ venturing out for furniture...). Try this on for size for your next what-do-I-do-with-all-these-random-ingredients meal! 

Baked Pistachio Chickpeas with Mushroom-Avocado Quinoa

2013-05-10 22:54:55

Serves 4

Crispy meets smooth with this protein-packed, healthy-carb pairing.

Write a review

Save Recipe

Print

Prep Time

5 min

Cook Time

25 min

Prep Time

5 min

Cook Time

25 min

Ingredients

1. 1 1/2 cups cooked chickpeas
2. 2 tbsp olive oil, divided
3. 3 tbsp curry powder
4. 2 tsp coriander
5. 3 tsp sea salt, divided
6. 1/3 cup pistachios (shells removed)
7. 12 white mushrooms, cleaned, destemmed, and sliced
8. 3 stalks celery, sliced thinly
9. 1 tbsp lemon juice
10. 2 cups cooked quinoa
11. 1/2 ripe avocado, mashed

Instructions

1. 1. Preheat oven to 400F.
2. 2. Toss chickpeas and pistachios with 1 tbsp oil, curry powder, coriander, and 1 tsp salt.
3. 3. Spread on foil-lined baking sheet and bake for 20-25 minutes until crispy.
4. 4. When chickpeas are halfway done, heat remaining oil in skillet over medium heat.
5. 5. Sauté mushrooms until soft; add celery and sauté 1 minute more.
6. 6. Add lemon juice, quinoa, and remaining salt. Stir to combine and allow to heat through.
7. 7. Remove from heat and stir in avocado.
8. 8. Serve with chickpeas and another green [we used steamed chard]. Enjoy!

By Amy Height

From The Ground Up Wellness https://www.fromthegroundupwellness.com/

Wordpress Recipe Plugin by Recipe Card

Share this...

Facebook

0

Twitter

Pinterest

0

Linkedin