Crunchy Chickpea Red Quinoa {Gluten-Free, Dairy-Free, Vegan}



Every week it seems I get emails from y’all about Easy Weeknight Dinners and Healthy Recipes for Dinner.

Well, today I’m going to answer your question with one simple answer.

Read on…


This Crunchy Chickpea Red Quinoa is what I call a One Dish Wonder- it’s filled with protein-packed quinoa and chickpeas as well as a kick of chili powder and sweet white onions. It’s an easy recipe to whip up on a weeknight and serve as a main dish along with a side of veggies- or you can use this as a side dish.

I often serve leftovers chilled the next day atop a bed of steamed spinach with balsamic vinegar and it’s delish!


Any way that you pair it, this dish is sure to please your taste buds and get you excited for a home-cooked dinner. No more take out, no need to head to the food store for a million fancy ingredients…everything here is already in your pantry plus a bit of fresh basil which you can pick outside from your garden in the summer.

So easy, right?


And it’s sure to fit into your food bill for the week because it’s fairly inexpensive to put together. Just a few ingredients and 15-20 minutes and dinner is ready on the table.

Ready, set, go!





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Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

5.0 from 3 reviews
Crunchy Chickpea Red Quinoa {Gluten-Free, Dairy-Free, Vegan}
Cook time
Total time
Gluten-Free, Dairy-Free, Soy-Free, Sugar-free, Vegetarian, Vegan
Recipe type: Entree
Serves: 6
  • 1 cup red quinoa (or white)
  • 2 Tbsp. extra-virgin olive oil
  • 1 small white onion, diced
  • 1 cup cooked (or 1 -15oz. can BPA-free) organic chickpeas, drained and rinsed
  • 1 tsp. chili powder
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  • 2 Tbsp. finely chopped fresh basil
  1. Cook quinoa according to package directions; remove from heat and fluff with a fork.
  2. Meanwhile, in a large skillet, heat olive oil and cook onion until translucent,about 4 minutes. Add chickpeas, chili powder, sea salt and pepper; cook for 5 minutes then remove from heat. Add quinoa and fresh basil; mix well to combine.
  3. Serve warm.
Serving Size: 1 ~ Calories: 155 ~ Fat: 5 ~ Protein: 5 ~ Carb:24g ~ Fiber: 4g ~ Sugar: 2g ~ Sodium: 82mg


Amie | 
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13 replies
  1. rana durham
    rana durham says:

    Great recipe for one I am in love with red quinoa and the chickpeas add a flavor that I know is out of this world good! Great meal for 15 minutes now thats what I call fast food done right!

  2. Lori Williams
    Lori Williams says:

    This sounds so easy and delicious! My daughter and I love quinoa and chickpeas!! (we just sat and ate a can last night). I was wondering, is there a difference between red and white quinoa? taste? nutrition? I have never seen the red before. Thank you for all the great recipes!!

  3. CJ
    CJ says:

    Ooh I love the textures. I’m going to riff in this recipe, for sure. After I try it per recipe directions, I think I’ll experiment w curry splicing. Thanks Amie! Have you made it w any other spice blend?

  4. Monica Herman
    Monica Herman says:

    This recipe looks so yummy; I’ve been picky with where and when to use quinoa, but this recipe looks like a good try for such an ingredient!

  5. Rosie Dunningham
    Rosie Dunningham says:

    This recipe is fantastic, I’ve just started to go gluten free and this is one of my staple lunches to bring to work :) Thank you so much for all the tasty ideas, I don’t feel as daunted anymore at all! Please can I enter your wonderful book giveaway competition – I would love to learn more and more! Rosie x



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