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Exotic Spiced Jackfruit and Quinoa Salad with Crispy Chickpeas
Experience a vibrant, nutrient-packed salad with spiced jackfruit, quinoa, and crispy chickpeas. Perfect for clean eating and wellness enthusiasts.
Embark on a culinary journey with this Exotic Spiced Jackfruit and Quinoa Salad, a vibrant medley of flavors and textures that promises to tantalize your taste buds and nourish your body. This recipe highlights the unique combination of jackfruit and quinoa, providing a complete source of plant-based protein. Jackfruit, often celebrated for its meaty texture, is spiced with a blend of exotic herbs and spices that deliver both depth and warmth to this salad.
Quinoa, the ancient grain revered for its high protein content and rich amino acid profile, serves as the perfect base, absorbing the robust flavors while adding a delightful nutty taste and fluffy texture. Paired with crispy chickpeas, this salad not only satisfies hunger but also boosts your intake of fiber, vitamins, and minerals, making it an ideal choice for health-conscious individuals seeking a fulfilling and nutrient-dense meal.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Experience a vibrant, nutrient-packed salad with spiced jackfruit, quinoa, and crispy chickpeas. Perfect for clean eating and wellness enthusiasts.
Ingredients
- • jackfruit (canned, young, green): 2 cups, drained and rinsed
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • chickpeas (canned): 1 can (15 oz), drained and rinsed
- • olive oil: 2 tablespoons
- • cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground coriander: 1 teaspoon
- • turmeric: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • mixed salad greens: 4 cups
- • cherry tomatoes: 1 cup, halved
- • cucumber: 1, diced
- • red onion: 1/4, thinly sliced
- • cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • tahini: 2 tablespoons
- • water (for dressing): 2 tablespoons
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Cook the quinoa by bringing 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- 3 Meanwhile, spread the drained jackfruit onto a baking sheet. In a small bowl, mix together cumin, smoked paprika, ground coriander, turmeric, salt, and pepper. Sprinkle half of the spice mixture over the jackfruit and toss to coat evenly. Bake for 20 minutes until the jackfruit begins to crisp at the edges.
- 4 In a separate bowl, toss the chickpeas with 1 tablespoon of olive oil and the remaining spice mixture. Spread them onto another baking sheet and bake for 20 minutes alongside the jackfruit, stirring halfway through until the chickpeas are crispy.
- 5 In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and cilantro. Add the cooked quinoa, baked jackfruit, and crispy chickpeas.
- 6 For the dressing, whisk together the lime juice, tahini, remaining olive oil, and 2 tablespoons of water until smooth. Adjust seasoning with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine.
- 7 Serve the salad immediately, distributing portions evenly among plates or bowls.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole grain flatbread or a bowl of spiced lentil soup, enhancing the Middle Eastern-inspired flavors. For a refreshing beverage, consider serving with a chilled glass of mint-infused water or a light green tea to complement the salad's fresh, aromatic ingredients. Enhance the presentation by garnishing with extra lime wedges and a sprinkle of sesame seeds for added crunch and visual appeal. This salad is perfect for a casual lunch or as a show-stopping course in a dinner party spread.
Storage Tips
To store leftovers, transfer the salad to an airtight container and refrigerate for up to 3 days. Keep the dressing separate to maintain the freshness of the salad and prevent the greens from becoming soggy. When ready to enjoy, simply toss the salad with the dressing and add any additional fresh garnishes as desired.
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