If using dried chickpeas: soak them the night before. The next day rinse and cook in water with some 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 aside.
Wash the turnip tops and separate the tender parts.
Blanch the turnip tops 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 infuse briefly.
Add the capers and the cooked chickpeas to the pan and let them flavor for a few minutes.
Add the turnip tops and sauté everything for a few more minutes to blend the flavors.
Add the quinoa to the pan, mix well and adjust with salt. If desired, add chili and grate some lemon zest before serving.
Pan
Pot for cooking quinoa
Pot for blanching turnip tops
Strainer
Store in the refrigerator in an airtight container for 2-3 days. Reheat in a pan or eat cold as a salad.
Italy
| Energy (kcal) | 257.79 |
| Carbohydrates (g) | 38.96 |
| of which Sugars (g) | 3.99 |
| Fat (g) | 4.29 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 13.44 |
| Fiber (g) | 9.59 |
| Sale (g) | 0.21 |
