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Quinoa to Win Over Your Boyfriend's Family

What you need: 

2 cups quinoa
3 cups water
3-4 tablespoons olive oil
1 can chickpeas (garbanzo beans), drained & rinsed
2-3 cups sliced almonds
1-2 oz. sliced sundried tomatoes
1 tablespoon Rosemary
garlic salt to taste

What you do: 

To cook quinoa: Pour water into a sauce pan and bring to boil on high heat. Pour quinoa into boiling water. Turn heat to medium high once foam starts to rise. Allow to boil uncovered until water level reaches quinoa level. Cover & let simmer until water is absorbed.
Pour olive oil, chickpeas, garlic salt and rosemary onto baking sheet. Broil in oven on 400 degree F heat until chickpeas are crispy and/or start to crackle.
Toast sliced almonds in a pan on high heat until browned and aromatic.
Add chickpeas, almonds, and sun dried tomatoes to quinoa and stir. Add more spices if needed.
I made this dish for my boyfriend's family the first time I met them and it was an absolute hit! It changed their minds about quinoa!

Preparation Time: 
20-30 minutes
Cooking Time: 
Recipe Category: 


One little tweak--I put a veggie buillon cube in with the quinoa and water while it cooks to intensify flavor. YUM :-)


This was great.  I halved the quinoa and kept everything else in the same measurement to intensify the flavor. Awesome.


If you're having a dryness problem, try pouring some of the oil the tomatoes were packed in into the mixture. Also, the brand of tomatoes is very important--they make the dish, so you want them tasty :-)


Best. Recipe. Ever! It's one of the few recipes I follow without making any changes at all :-D Delicious!


This was an exciting recipe to make; however, I don't know if it would win over my boyfriend's parents.

I did get some funky sun-dried tomatoes that were much too strong. And I thought the recipe was a bit dry.

Otherwise, the almonds were great with the quinoa and the baked garbanzos with rosemary and garlic salt were fabulous.

I added a tomato from the farmer's market and it was fantastic as well. I would add more regular tomato and less sun-dried next time.



I just made a quick-and-dirty version of this minus the chickpeas, using a couple of cups of leftover quinoa. It was amazing.... I used maybe a teaspoon of ground dried rosemary, a handful of almonds run through a coffee grinder, a few sliced sundried tomatoes,  a dab of olive oil for flavor, and a sprinkle of garlic powder (the quinoa was already salted), microwaved it for a minute and it was done. My acid test is "will the kid eat it" versus the boyfriend's parents  :> and he ate it all up.


if i could post a picture of this, i would.  for some reason i can't post.  anyway, this is about this recipe.  this was soooooo good!  i had to stop myself from eating it all last night for dinner.  i'm glad i left some for today though.  i am so looking forward to lunch.  the cracked chick peas with the sundried tomatoe left me wanting more of this dish!


Just a question- is the rosemary fresh or dried?  It looks good and I want to try it.

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