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Quinoa Salad

Quinoa Salad with Chickpea Confit, Carrots, and Pistachios

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On the menu July 14 — July 20

Spiced quinoa and ancient grains are the base for this Middle Eastern salad that’s filled with hidden gems, like toasted pistachios, dried berries, and confit chickpeas. Confit is a French method for preserving food by cooking it in fat or oil—and better yet, it produces tender, flavorful results. Here, we take chickpeas and poach them in a bath of olive oil, garlic, and lemon peel. Drizzled with an herb dressing, this salad can be made ahead and enjoyed at home or at the park.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 710
  • Protein 19g
  • Total Carb 76g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa and ancient grains
    • 1/2 cup
    • quinoa and ancient grains
  • dried mixed berries
    • 2 tablespoons
    • dried mixed berries
  • Saudi Arabian spice mix
    • 1/4 teaspoon
    • Saudi Arabian spice mix
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • pistachios
    • 1 tablespoon
    • pistachios
  • chickpeas
    • 1 can
    • chickpeas
  • shallot
    • 1
    • shallot
  • mint
    • 1/8 ounce
    • mint
  • baby spinach
    • 3 ounces
    • baby spinach
  • parsley
    • 1/8 ounce
    • parsley
  • sour cream
    • 3 ounces
    • sour cream
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • 8" aluminum tin
    • 1
    • 8" aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • aluminum foil
  • blender or food processor (optional)