Sincerely Carolina

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thai chickpea quinoa salad

by sincerelycaroline


makes approximately 7 cups

2 cups cooked quinoa
1 can of chickpeas (15 ounces), drained and rinsed
2 Tablespoons olive oil
1-1/2 cups chopped fresh green beans
1 cup frozen edamame
1/2 cup gluten-free soy sauce or tamari
1/4 cup sesame oil
1/2 cup pure maple syrup
1/4 cup natural chunky peanut butter
2 Tablespoons arrowroot or tapioca starch
3 garlic cloves, minced
juice of one lime


(1) Measure prepared quinoa and chickpeas into a large bowl and set aside.

(2) Warm olive oil in a medium sauté pan. Add green beans and edamame, sautéing until soft, about 5-6 minutes. Remove from heat. Add edamame mixture to quinoa and chickpeas, stirring to combine.

(3) In a separate saucepan, combine soy sauce, sesame oil, maple syrup, peanut butter, arrowroot starch, garlic and lime, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and pour over quinoa, stirring to combine.

(4) Serve warm, or store in refrigerator and serve as a cold salad!