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Tuesday, August 26, 2014

Kung Pao Chickpeas over Quinoa

My plant-based eating for #100DaysofRevivingFitness continues.  I tried this recipe from A Little Bit Crunchy A Little Bit Rock N' Roll and we loved it!  The original recipe called for serving the kung paw chickpeas over noodles, but I had quinoa on hand so I used that instead.  It was really easy and delicious--the perfect healthy option if you're craving Chinese takeout or a Chinese buffet.  Seriously, skip the takeout, skip the buffet and eat this instead!  

Kung Pao Chickpeas over Quinoa
(Adapted from: A Little Bit Crunchy A Little Bit Rock N' Roll)


2 cans chickpeas (about 3 cups cooked if you are using dried beans) rinsed and drained
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 teaspoons olive oil

2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons cornstarch

Main Dish:
2 tablespoons olive oil
teaspoon red pepper flakes (optional)
4 cloves garlic, minced
1 Serrano pepper, diced (optional, we like a little kick to ours)
3-4 teaspoons freshly grated ginger
5 green onions, chopped
1 red pepper, finely diced
2 carrots, finely diced
2 tablespoons sesame oil, divided
2 tablespoons soy sauce
1 cup chopped peanuts


  1. Mix together the chickpeas and marinade ingredients. Stir to coat and let the chickpeas sit for at least 15 to 30 minutes. 
  2. Combine the sauce ingredients in a small bowl and set aside. Begin cooking quinoa according to package instructions.
  3. Add the olive oil to a cold skillet and bring up to a medium high heat. When the oil is hot, add the red pepper and carrot. Sauté for about 3 minutes. Add the Serrano pepper, red pepper flakes, ginger, and garlic. Cook for an additional 30 seconds. Stir in the marinated chickpeas along with the marinade and heat through. When the chickpeas are warm, add the sauce ingredients and cook for an additional minute until the sauce thickens. (If the sauce becomes too thick, thin with a tiny bit of water.) Add the green onions and 1 tablespoon of sesame oil.
  4. Cook quinoa and toss with the final tablespoon of sesame oil and the 2 tablespoons of soy sauce. Toss to coat and add the chickpeas on top of the noodles. Garnish with the chopped peanuts.
  5. Enjoy!


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