Past Recipes
Quinoa Salad

Quinoa Salad with Chickpea Confit, Carrots, and Pistachios

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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)

Cooking Steps

  1. Cook quinoa blend

    Cook quinoa blend

    Preheat oven to 400°F. In a small pot, combine quinoa and ancient grains, dried berries, half of Saudi Arabian spice mix (save remainder for another recipe), 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Using a sharp knife, carefully peel a 2 inch–long strip of zest from lemon, then halve lemon. Using the flat side of a knife, gently crush garlic clove. Place pistachios on a small piece of foil; bring edges of foil together and seal to form a pouch. Drain and rinse chickpeas; pat dry with paper towel.

  3. Make confit chickpeas

    Make confit chickpeas

    Reshape aluminum tin, if bent, then place on a baking sheet. Place lemon peel and crushed garlic in tin, then pour in enough olive oil to reach ¼-inch up sides of tin. Add chickpeas and season with ¼ teaspoon salt and pepper as desired; toss to coat. Add pistachio pouch to baking sheet and roast until chickpeas are tender and pistachios are fragrant, 12-15 minutes. Once roasted, open pouch to cool.

  4. Prepare remaining ingredients

    Prepare remaining ingredients

    While chickpeas and pistachios cook, peel shallot and mince. Reserve 1 tablespoon for dressing; place remainder in a large bowl (big enough for the salad) with juice of ½ lemon and set aside to marinate until Step 6. Pick mint leaves, discarding stems. Roughly chop parsley leaves and stems. Pat spinach dry with paper towel.

  5. Make herb dressing

    Make herb dressing

    Once chickpeas are cooked, use a slotted spoon to remove crushed garlic from tin and place in a blender or food processor with sour cream, mint, parsley, reserved 1 tablespoon shallot, juice of remaining lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired; blend until smooth. Once cool, remove pistachios from pouch and roughly chop.

  6. Plate quinoa salad

    Plate quinoa salad

    Using a slotted spoon, transfer chickpea confit to bowl with pickled shallot, along with 2 teaspoons olive oil from tin. Add carrots, cooked quinoa blend, spinach, ¼ teaspoon salt, and pepper as desired. Toss to combine. Divide quinoa salad between serving plates and drizzle with herb dressing. Garnish with toasted pistachios and enjoy!

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