If using dried chickpeas: soak them the night before. The next day, rinse them and cook them in water with a few bay leaves until tender; drain and set aside.
Rinse the quinoa well under cold running water.
Cook the quinoa in salted water (about 350 g of water for 160 g of quinoa) for 12–15 minutes until fully absorbed.
Fluff the quinoa with a fork and set it aside.
Wash the turnip greens and separate the more tender parts.
Blanch the turnip greens for 3–4 minutes in salted water, then drain.
Heat a drizzle of extra virgin olive oil in a pan.
Add the garlic powder and let it flavor briefly.
Add the capers and cooked chickpeas to the pan and let them flavor for a few minutes.
Add the turnip greens and sauté everything for a few more minutes so the flavors blend.
Add the quinoa to the pan, mix well, and adjust the salt. If desired, add chili pepper and grate a little lemon zest before serving.
Pan
Pot for cooking quinoa
Pot for blanching the turnip greens
Strainer
Store in the refrigerator in an airtight container for 2-3 days. Reheat in a pan or eat cold as a salad.
Italia
| Energy (kcal) | 249.28 |
| Carbohydrates (g) | 37.75 |
| of which Sugars (g) | 4.07 |
| Fat (g) | 4.14 |
| of which Saturates (g) | 0.5 |
| Protein (g) | 12.87 |
| Fiber (g) | 9.39 |
| Sale (g) | 0.13 |
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