2 cups quinoa
3 cups water
3-4 tablespoons olive oil
1 can chickpeas (garbanzo beans), drained & rinsed
2-3 cups sliced almonds
1-2 oz. sliced sundried tomatoes
1 tablespoon Rosemary
garlic salt to taste
To cook quinoa: Pour water into a sauce pan and bring to boil on high heat. Pour quinoa into boiling water. Turn heat to medium high once foam starts to rise. Allow to boil uncovered until water level reaches quinoa level. Cover & let simmer until water is absorbed.
Pour olive oil, chickpeas, garlic salt and rosemary onto baking sheet. Broil in oven on 400 degree F heat until chickpeas are crispy and/or start to crackle.
Toast sliced almonds in a pan on high heat until browned and aromatic.
Add chickpeas, almonds, and sun dried tomatoes to quinoa and stir. Add more spices if needed.
I made this dish for my boyfriend's family the first time I met them and it was an absolute hit! It changed their minds about quinoa!