Let there be salad. My favorite kind of meal has all the food groups I want in one bowl. Mix it all together and call it something fancy like Chickpea Quinoa Salad with a Spicy Garlic Lime Dressing. I’ll admit, I guess that doesn’t sound super fancy does it? I’ll tell you what, coming up with names for all the things I make on this blog is kinda hard. I need the title to sound appetizing but simple enough that people will want to make it. There are also other factors that come into play with SEO, but that stuff is pretty boring.
Just a quick side note: who watched the Oscars? AAAAAAND Lala land broke my heart just one last time. Also, how does the movie who wins best… almost everything not win best picture? oh right, this stuff is fake anyway… must move on.
I’ve been reflecting on my blog lately as this time last year is when it started to grow. It wasn’t huge, but it was noticeable. I’d like to pretend that I don’t care about that stuff, but I do. I want to create a community of like-minded food-loving people. I want to be able to say “I created this really awesome successful website, and now it’s my full time job.”
It hasn’t been overnight and it’s not easy.
However, I realize, that my journey is my own and I wouldn’t trade it for the world. I wouldn’t trade it for overnight success. I mean, I’d think long and hard about it if it were an option, but I still think I’d come to the same conclusion: I’d do it exactly the same way.
My blog’s growth is a steady uphill climb. It’s a slow cooker of sorts.
I’m telling you all this because I think this is so universal. We all have dreams, we are all fighting for a promotion or struggling to lose weight or trying to realize our very own, hidden potential. At times, it’s hard to see others with exactly what you want – and – they make it look easy. It’s hard to work at it, day in and day out.
But, the results will come. And, I think, the slower they come, the better.
I’m so happy living out my dream in the everyday. It’s emotional and life-affirming. Nothing is more powerful than knowing I’m exactly where I should be and knowing exactly where I’m going.
So, keep going, keep doing, and stay strong. Put your head down and work. And maybe, I’m telling you to simply start. It’s your time. Do.
I just wanted to tell you all that before I got into talking about food. I get so passionate about this stuff. My TED talk is over and now we are heading into things that really matter. A recipe for Chickpea Quinoa Salad with a Spicy Garlic Lime Dressing, obviously.
This is one of my favorite ways to eat healthy during the week. I make a nice batch of this salad and portion it out for my weekly lunch. It’s absolutely, perfectly, awesome, especially when you have a nice little fried egg and fresh avocado to go along with it. I like my food spicy, but if you omit the cayenne and chili peppers, it’s still just as appetizing. Can you imagine a forkful of this fresh, tangy, spicy, flavorful salad?
Chickpea Quinoa Salad with a Spicy Garlic Lime DressingPrint Recipe
- -For the salad-
- 2 cups quinoa, cooked
- 3 cups spinach, chopped
- 1 1/2 cups chickpeas, cooked
- 1 1/2 cups roasted red pepper, chopped
- 1/2 cup white sesame seeds
- 1/4 cup roasted peanuts, chopped
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 clove of garlic, chopped
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- -for the dressing-
- Juice of two limes
- 1/4 cup olive oil
- 1 clove of garlic, smashed and chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sugar
- 1/2 teaspoon chili flakes
-For the salad-
Cook the quinoa according to package directions and cool to room tempurature.
Add chopped spinach, roasted red peppers, sesame seeds, and peanuts to a large bowl. Add the cooled quinoa.
In a small saucepan over medium heat, add olive oil and chopped garlic until the garlic starts to sizzle. Place drained and rinsed chickpeas in the heated oil and add the salt and smoked paprika. Heat for a few minutes stirring constantly. Remove from the heat, add the honey, and mix until combined. Add to the salad bowl.
-For the dressing-
Whisk all ingredients together in a small bowl and drizzle on top of the chickpea quinoa salad.
Toss together and top with freshly sliced avocado, additional sesame seeds, and peanuts.