Since posting my bell peppers stuffed with “confetti guacamole” last week, I suppose I’ve been enjoying the idea of “confetti” anything: confetti salad, confetti rice, confetti kelp noodles. It sounds a lot more jolly than “rice with mixed vegetables,” doesn’t it? Yesterday, as I was whipping up lunch in a hurry (I’d studied longer than I expected to in the morning, and was downright famished), I decided that I’d extend the confetti craze to quinoa, too. After all, confetti implies a celebration, and quinoa—my favorite pseudograin—is well worth celebrating.
Since our discussion of the ethics of quinoa production recently, I’ve been trying to explore different companies’ practices and make an informed choice about where my quinoa comes from (rather than shopping from the bulk bin, which is economical for me, but leaves me with question marks about what brand I’m supporting). I read this online and decided to give the Alter Eco brand a try. Not the cheapest, but until I learn a little more about quinoa that is both ethically sourced and affordable, I’m testing the brand. I’ll let you know what else I find! Sometimes it feels a little nitpicky to examine these choices so closely, but conscious consumerism is more and more important to me, so I’m doing my best to balance it with a student lifestyle.
The quinoa in this dish is mighty simple: it’s cooked, tossed with some fresh chopped veggies (whatever you happen to have on hand would work) and some hemp oil, sea salt, lemon, and mustard (a standard dressing of mine for cold grain salads). I stuffed the quinoa into romaine leaves for a little extra crunch and presentation, but of course you can eat it on its own, with a big salad, with additional steamed veggies, or with a cup of soup. If you’re craving some added fat, it’s great with avocado slices or hemp seeds (kind of like my spring quinoa with hemp seeds and peas!).
And it’s worth mentioning that the chickpeas give wonderful texture to this dish as well, not to mention added nutrient power.
These wraps are lovely for breakfast, lunch, or for dinner! The chives are optional, of course, and you can vary the spices depending on what’s seasonal and to your taste. Dill, parsley, rosemary, cilantro: it’s all good.
Yet another easy, student-friendly recipe!
Hope you enjoy, friends. Tomorrow’s recipe—featured on Food 52—will give you some tips on using one of my favorite “secret weapon” vegan ingredients!
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Absolutely delicious way to get rid of that random can of chickpeas in the pantry. Tastes amazing and perfect for vegans!
When do you use the Dijon mustard?
I have been looking into finding ethically-sourced quinoa ever since you mentioned it, too. I know that as a consumer I have the purchasing power to really make a difference, in the same way I can make a difference as a vegan. These lettuce wraps look gorgeous; I know what I’m having for lunch tomorrow!
Has anyone tried TruRoots? It’s a Quinoa that’s sprouted and made in the USA.
If something looks like confetti, it is automatically that much more festive, plus, with all of the colors, it has to taste good! I’ve been loving lettuce wraps lately, and this quinoa and chickpea salad looks like the perfect way to fill them!
Glad to see you took me up on checking out Alter Eco. I’m glad readers get a chance to hear about buying “Fair Trade” foods, as a lot of the “super foods” seem to fall into that category. I was first exposed to fair trade 8 years ago, when my daughter came home with a $4 chocolate bar. I couldn’t believe she spent $4 for a candy bar, to which she showed me the insert about the whys and hows of the chocolate industry and what fair trade is. My philosophy is simple: Every dollar you spend is a vote in the food industry. Spend you hard earned dollar on fast foods and junk foods, you end up with more of the same. Spend you money on organic and healthy (and fair trade) foods, they will provide us with more of these foods. We vote with our dollars everyday. Buying fair trade to me, is a no-brainer and a win-win deal. I hope the readers will consider this with future purchases.
Thanks for reading.
The quinoa story definately had me checking where my quinoa came from too. It’s sad… Anyways great meal idea! I love how easily you can change it up to not get tired of eating the same thing.
Just wanted to say I’m thinking of you. Sorry to have been less around lately. A lot happening and moving in unexpected and seemingly good directions,
I love what you’re offering here, and I’m _so glad_ you address the quinoa ethics issue. Going to see if I can find that post.
I love hearing speak of unexpected and good things! Sending hugs right back to you. I went back and linked to that post, BTW.
Hooray for the student friendly meals! I especially appreciate anything that I can eat for multiple meals. On busy days I usually make a double lunch and have it for dinner. These look delicious, healthy, and easy to make. Being able to toss scraps of veggies into a meal is another big plus. Love the confetti theme 🙂
There is almost ALWAYS a coupon for Alter Eco products at CommonKindness.com. Just FYI.
Also…their chocolate. Do yourself a favor and don’t try it. 😉
Such a great tip! Thank you, Kait.