Warm Quinoa and Spinach Salad with Crispy Chickpeas

This recipe comes cutesy of my friend Chelsea who asked if she needed to get head shots when I told her that I was going to post it on my blog. Get ready for your life to change girlfriend.

Here’s what she did:

I just sautéed red onion, Roma tomatoes and red pepper but I would have added cauliflower and zucchini had I had both.

The I sautéed them in olive oil, sea salt, turmeric and curry power with a dash of pepper. I just made some plain quinoa but cooked it in salted water and added them to the salad warm.

Then I just added canned chick peas and tossed them in olive oil, brown sugar, salt, chili flakes and chili powder then baked them at 350 for about 30 minutes or until golden and crispy.

Next, I laid all ingredients on a bed of spinach and drizzle a bit of olive oil over top, finished with a bit of S&P and wallah:) I just did everything to taste… Don’t know the measurements!

There you go folks: good looking and talented:


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