Arugula Pesto With Quinoa And Chickpeas

• Main:

  • 1/2 cup raw quinoa
  • 1 cup water
  • 200 g chickpeas
  • 1/2 tsp garlic powder
  • 1/2 tsp granulated onion
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 50 g sun-dried tomatoes

  For the pesto:

  • 2 handfuls roasted cashew
  • 120 g arugula
  • 2 Tbsp nutritional yeast
  • 1 clove of garlic
  • 2-3 Tbsp olive oil
  • Salt to taste

• • To assemble the dish, start with a base layer of arugula pesto. Add a portion of cooked quinoa, then top it with the roasted chickpeas and a few slices of sun-dried tomatoes to enhance the flavor.

• • Begin by roasting the raw cashews in a non-stick pan.
  • Transfer the roasted cashews into a food processor.
  • Add the arugula to the food processor.
  • Include the garlic, nutritional yeast, olive oil, and season with salt to your taste.
  • Blend the ingredients until you achieve a smooth paste, creating your arugula pesto.
  • In a separate pot, boil quinoa using a ratio of 1 part quinoa to 2 parts water. Cook until all the water is absorbed.
  • For added protein, incorporate chickpeas into this recipe.
  • Place the chickpeas in a bowl and season them with garlic powder, granulated onion, paprika, salt, pepper, and a drizzle of olive oil. Mix thoroughly.
  • Roast the seasoned chickpeas until they turn golden brown.