chickpeas | The Artful Gourmet :: Food Stylist | Photographer | Blogger

Hey guys! I’ve been so busy working on client projects I haven’t had the time to post many new recipes lately so I wanted to share a super delicious one I created for a client that I know you’re gonna love!

This recipe for Maple Balsamic Quinoa Salad is absolutely delicious! I made a dressing with Seven Barrels Maple Balsamic vinegar and olive oil and tossed it with quinoa, chickpeas, dried tart cherries, arugula, celery, green onions and crunchy pecans.

Not only is this super healthy and light but absolutely delicious! It has the perfect balance of tangy vinegar with a slight sweetness from the maple balsamic, agave and tart cherries, and a delightful crunch from the celery, chickpeas and green onions.

This is a perfect side dish to make ahead for a Summer picnic and it’s full of protein and veggies and fiber making it the perfect meal on it’s own.

You can also substitute dried cranberries for the tart cherries if you can’t find them, and use a variety of nuts like cashews, almonds, or walnuts instead of pecans. Throw in some edamame or black beans too if you want more protein. Or how about a little crispy bacon???? YUM.

Hope you’re enjoying your Summer – enjoy!

Maple Balsamic Quinoa Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 4-6

Ingredients

2 cups quinoa, rinsed
1 cup pecans
1/3 cup extra-virgin olive oil
1/3 cup Seven Barrels Maple balsamic vinegar
1/3 cup agave syrup or honey
1 cup dried tart cherries
1/2 cup celery, sliced
4 scallions, thinly sliced
Handful of baby arugula
1 tsp sea salt, plus additional to taste
Freshly ground black pepper, to taste

Instructions

Cook quinoa according to package directions. Let cool completely.
Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely.
Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl.
Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.

Notes

You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds).

https://www.theartfulgourmet.com/2017/08/maple-balsamic-quinoa-salad/

There’s nothing better than a big pot of soup in the Winter – and this has been the longest one..ever. I’ve always loved my Gram’s Minestrone soup – chock full of veggies, ground beef and pasta and thought I would make a spin on it by making it a combination of her Minestrone and Italian Wedding Soup just for fun. I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..browned them up a bit before adding some kale, carrots, chickpeas, chopped tomatoes and orzo and let it all simmer up into a big batch of healthy, heartwarming goodness. I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.

Who says you can’t have some fun during a blizzard? I’m happy as a clam right now. Or as a meatball, bathing in that gorgeous broth with veggies.

This slideshow requires JavaScript.

Chicken Meatball Soup with Kale, Chickpeas & Orzo

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 8

Ingredients

Chicken Meatballs:
1 pound ground chicken
1/2 cup bread crumbs (plain, dried)
1 cup grated Parmesan cheese
1 egg, whisked
1 teaspoon garlic powder
1 tablespoon minced dried onion
2 tablespoons fresh parsley, chopped
2 tablespoons extra virgin olive oil
1 teaspoon Tony Chacere's Creole Seasoning (or sub seasoned salt or poultry seasoning)
pinch of cayenne
pinch of nutmeg
dash of red pepper flakes
1 teaspoon Deliciously Dill Blend (The Spice Hunter)
Sea salt
Fresh ground black pepper
Soup:
2 tablespoons olive or canola oil
1 medium onion, chopped
1 tablespoon minced garlic
20 baby carrots, sliced 1/4 inch thick
4 cups chicken broth
2 cups water (use 3 or 4 if you like a thinner soup)
1 (28 ounce) can chopped Italian tomatoes
1 bunch kale, torn (ribs and stems removed)
1 can chickpeas
1 cup orzo or other small pasta (ditalini, pastina, risi or stars)

Instructions

Make the meatballs:
Preheat a dutch oven over medium heat and spray with some cooking oil.
Add all ingredients into a large mixing bowl and stir. Mix together well with your hands and roll into small meatballs (about 1 1/2 inch size), place on a baking sheet or plate.
Brown meatballs in batches for about 6-8 minutes until lightly golden brown (but not cooked all the way through).
Remove meatballs, cover and set aside while prepping soup ingredients.
Make the soup:
Add additional 2 tablespoons of oil to the Dutch oven and saute onions, garlic and carrots for about 6 minutes until soft and translucent.
Stir in broth, water, and tomatoes; cook over medium-high for about 5-7 minutes until liquid comes to a boil.
Add kale, chickpeas, orzo to the pot, let soup come to a steady rolling boil for about 5 mins or so.
Add browned meatballs, cover and let simmer for about 20-30 minutes over medium-low heat, stirring occasionally until orzo and meatballs are cooked through. Add additional salt and pepper to taste.
Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
Don't forget the wine, fireplace, and your Valentine to make it a complete meal.

https://www.theartfulgourmet.com/2014/02/chicken-meatball-soup-kale-chickpeas-orzo/