Chickpea, Caramelized Onion, and Quinoa Salad
Between battling some sinus issues and working like madman, I haven't been nearly as consistent with my posts! Sorry about that. I'm getting back to a more consistent routine and I promise never abandon you again. Pinky promise.
Anyways, Labor Day has come and gone, and there is the occasional crisp of cool autumn weather in the air. Welcome to my favorite season of the year.
This is the time of year when I become obsessed with soups, warm salads, hearty casseroles, and butternut squash. I can't help it. The minute the seasons change I find myself daydreaming about cosy meals with a glass of wine.
My embrace of Fall 2017 starts with a warm Chickpea, Caramelized Onion, and Quinoa Salad. Flavorful, crispy chickpeas, caramelized onions, warm quinoa, peppery parsley, and the slight bite of white wine vinegar come together to make the perfect fall salad. The ingredients may not look like much but I promise you this dish is much more than the sum of its parts.
My Chickpea, Caramelized Onion, and Quinoa Salad works wonderfully as a stuffing-type substitute, as a regular side dish, or even as an entrée. Try it for yourself 🙂
If you test any of my recipes, don't forget to tag #caramelcoatedwellness on your posts! I can't wait to see what you make!
- 2 Cans Chickpeas or Garbanzo Beans
- 1 Red or Yellow Onion
- 1/2 Cup Quinoa
- 1/3 Cup Fresh Flat-Leaf Parsley
- 2 Tbsp White Wine Vinegar You may substitute with the juice of one lemon.
- 1 Tsp Olive Oil optional
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Chili Powder
- 1/2 Tsp Garlic Powder
Preheat the oven to 375-degrees.
Drain and rinse the chickpeas. Slice the onion into thin slices.
Place on a parchment paper-lined baking sheet. Season with salt, pepper, chili powder, and garlic powder.
Bake for 15 minutes or until the chickpeas are crispy and the onion is soft.
While the chickpeas are roasting, cook the quinoa according to the directions on the package.
Once the quinoa has cooked add them to a large serving bowl. Add the roasted chickpeas and onions.
Finely chop the parsley and add to the serving bowl.
Mix together with a large spoon and add the white wine vinegar (and olive oil, if using).
Serve hot, room temperature, or cold.
Store in the refrigerator between three and five days.