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Saffron Chickpeas and Bitter Greens with Quinoa

  • servings: 4
Photography: Con Poulos

Ingredients

  • 1/4 teaspoon saffron
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • Coarse salt
  • 2 tablespoons coconut oil
  • 1 small onion, thinly sliced
  • 1/2 large red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups bitter greens, such as kale or dandelion, cut into 1/2-inch ribbons
  • 2 1/2 cups chopped watercress
  • 2 tablespoons chopped fresh mint, plus leaves for garnish
  • 1/4 cup chopped fresh cilantro, plus leaves for garnish
  • 3 cups cooked quinoa
  • 1 avocado, sliced
  • 1/4 cup pumpkin seeds, toasted

Directions

  1. Step 1

    In a small saucepan, bring 1 cup water and saffron to a boil. Reduce heat and simmer, covered, 5 minutes. Add chickpeas and a pinch of salt and simmer 5 minutes more. Set aside.

  2. Step 2

    Heat oil in a large skillet over medium heat and cook onion, stirring, until softened, about 4 minutes. Add pepper, garlic, cumin, and coriander and cook, stirring, about 5 minutes more. Stir in all greens, then add chickpea mixture and cook until greens are just wilted. Season with salt. Remove from heat and mix in chopped herbs.

  3. Step 3

    Divide quinoa among four bowls and top with vegetables, avocado, and seeds. Garnish with herbs.

Source
Whole Living, July/August July/August 2012

Reviews (1)

  • 24 Jul, 2012

    Very good!