A refreshingly delicious and filing lunch, our Chickpea and Quinoa Salad is quick to put together with a few basic ingredients from your pantry. Print Recipe Chickpea and Quinoa Salad Recipe A refreshingly delicious and filing lunch, our Chickpea and Quinoa Salad is quick to put together with a few basic ingredients from your pantry. Votes: 1 Rating: 5 You: Rate this recipe! Instructions In a large pan, cook the quinoa as per packet instructions. Once cooked, let it sit covered for 5 minutes. Then gently fluff it up with a fork. Mix the baby spinach, cilantro, parsley and green onions in a large bowl. Add the cooked and cooled quinoa to the bowl. Throw in the crumbled Feta and pumpkin seeds. In a small bowl, mix together the balsamic vinaigrette and ranch dressing with the pressed garlic. Pour the dressing into the salad and season with salt and pepper.
Reclaim your health, naturally. Instructions In a large pan. What do you think.
If you suffer from Acid Reflux and GERD, you know all too well that indulging in certain dishes such as salads with acidity-inducing tomatoes or citrus-filled smoothies means painful heartburn and indigestion. The good news is that as long as you are mindful about what to avoid food-wise, you can still enjoy fresh salads, filling entrees, delicious side dishes, and flavorful snacks through the summer months. Not sure what foods you can eat to avoid acid reflux flare-ups? Not to worry! Keep reading below to find four recipes we promise are healthy and acceptable for Acid Reflux and GERD sufferers to eat. Whether you suffer from GERD or not, quinoa is a terrific supergrain and source of protein. Originally from South America, quinoa has a nutty taste and keeps you full for hours. This quinoa salad recipe includes sweet cherries as well as a tasty combination of other flavors such as pineapple juice, zucchini, and feta cheese. In spite of what you may think, pineapple is actually great for acid reflux sufferers.
Lactose This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it. Sodium This is NOT a low sodium recipe. Gluten Sensitivity This recipe is safe for those who are sensitive to gluten. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach. Quinoa makes the perfect addition to any salad. It is a complete protein, meaning you don’t have to add any meat, and the nutty flavor and chewy texture complement veggies perfectly. Place the water in a small saucepan over medium-high heat. When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer. Cook the quinoa for about 15 minutes or until all the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes.