While continuing my lifelong struggle to prep easy lunches ahead of time, I returned to a recipe I’ve been making version of for close to 10 years now. I’ve since lost the original, but it combined couscous, tomato, edamame, chickpeas, and feta. In the past I’ve mixed it up by using other, healthier grains, adding other veggies, and leaving out the cheese. The iteration I made today is pretty similar to the original (from what I can remember) and is full of protein. It will keep for up to 5 days in the fridge, and tastes equally great hot, cold or room temperature.
Chickpea and Edamame Quinoa Salad
1 1/2 cups quinoa
3 cups water
1 tablespoon olive oil
1 can diced tomatoes, no or low salt
2 cloves garlic, minced
1 can chickpeas
1 cup frozen edamame, defrosted and shelled
salt and pepper
1/2 cup feta or queso fresco cheese, crumbled
- Combine the quinoa and the water in a medium pot and cook according to package directions.
- Meanwhile, Add the olive oil to a large skillet and heat over medium heat. Add the tomatoes and garlic and cook, stirring occasionally, for 5 minutes. Add the chickpeas and cook for 5 minutes more. Add the edamame and cook for a few more minutes, stirring.
- Add the cooked quinoa to the skillet and stir. Season to taste. Add the crumbled cheese and stir. Serve hot or chill and serve cold. Keeps for up to 5 days in the fridge.