Grapefruit Sage Quinoa Bowls with Roasted Hazelnuts

This bowl is packed with flavor and healthy ingredients. The grapefruit gives a sweet, citrusy tang that’s mellowed by honey, chili and sage and pairs wonderfully with quinoa, dates, celery and hazelnuts. It’s a combination that packs a punch in the best of ways. You can sub chickpeas or chicken in this dish and both are delicious!

Serves 4 | Vegetarian option, Vegan option, gluten free | Less than 45 minutes

1 cup quinoa
2 cups vegetable broth (or sub water)
1 grapefruit, juiced (about 1 cup) and 1 tbsp zest
2 tbsp honey (sub agave if vegan)
1/4 cup olive oil
1/2 tsp sea salt
Black pepper
1/3 tsp red pepper flakes
1/2 tbsp minced fresh sage (about 5 leaves)
1 can of chickpeas, rinsed or 3 lbs chicken breast, sliced into strips
1/2 cup raw hazelnuts
3 stalks celery, sliced thin, leaves reserved
8 dried dates
2 cups water
1 cup baby spinach, sliced thin

Preheat your oven to 420 degrees F. Start by making the quinoa. Bring 2 cups of broth to a boil, add the quinoa, cover and reduce heat to low. Let simmer for 15-20 minutes until nearly all the liquid has absorbed.

Next, make the dressing. Mix the grapefruit juice, zest, honey, olive oil, salt, a few cracks of black pepper, red pepper flakes and sage together in a small bowl. Add the chickpeas or chicken to a medium bowl and pour in about 1/3 the dressing (just enough to fully coat everything) and let marinate for about 10-15 minutes. While marinating, place the dates in 2 cups of water to soften a bit. Place the hazelnuts on a small sheet pan and toast for 8-10 minutes until slightly browned and fragrant, turning once half way through cooking.

When hazelnuts are done, heat a large skillet over medium high heat and add the chickpeas or chicken. Cook the chickpeas for about 5-6 minutes until warmed and browned and the chicken for about 10-12 minutes or until cooked through.

Drain the dates and dice. Add the cooked quinoa, dates, celery and remaining dressing to a large bowl and toss to combine. Serve about 3/4 cup quinoa mixture with 1/4 chickpeas or chicken, spinach, celery leaves and roasted hazelnuts.