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Strawberry and Quinoa Spinach Salad

This salad is packed with lots of goodness. It has plenty of protein and different textures to delight the tastebuds. I had made a batch of quinoa and a batch of roasted chickpeas, which made assembly super simple.

Assemble salad and dress with the Strawberry-Vanilla Vinaigrette.

This recipe makes two servings.


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Quinoa & Chickpea Herb Salad

This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.

Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.

Combine all the ingredients together and stir until well combined.

Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.

Serve. Eat. Enjoy.

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Roasted Chickpeas

This is a protein packed snack that has a little crunch. It is the perfect combination. I made this recipe with my All-purpose Seasoning, yet you could make it with the Smokey Southwestern Seasoning or the Savory Blend. Also, you can increase the batch for snacks for a big game or party.

  • 1 15.5 oz. chickpeas/garbanzo beans drained, rinsed
  • 1 tsp All-purpose Seasoning

Preheat oven to 400 degrees.

Toss the chickpeas and all-purpose seasoning together in a large bowl.

Spread evenly the chickpea mixture onto a lined (parchment paper or silicone mat).

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Roast chick peas until desired crunchiness, about 25-30 minutes.

Serve. Eat. Enjoy.