QuinoaRamadan Recipe: Chickpea and Quinoa Salad


Ramadan Recipe

Suhoor in Ramadan

Suhoor is probably the most difficult and the most important meal of Ramadan. It’s not easy trying to eat a complete and healthy meal into your stomach at 3 am but it’s crucial for these extra long summer fasts. Get more bang for your buck and eat well rounded dishes that are high in fiber, complex carbohydrates, protein and balance it out with lots and lots of hydration. Suhoor should never be overlooked, make sure you give your body what it needs so you can make it through the day.

Our next Ladypreneur Ramadan Recipe submission comes from Sony Singh of Simply Sony Makeup, Hair & Henna. Although she is not fasting herself, she wanted to share a suhoor recipe that helps her get through those early mornings and extra long days.

The reason I love this recipe is it is full of good things! Quinoa is a super food which is amazing, chickpeas are a great source of protein and the fresh herbs and lemon are low fat but super filling and flavorful. With me being a makeup artist and getting up at crazy time in the night (2 am sometimes) I need something to eat before I leave to see clients that wont make me feel too weighed down but will keep me full for the crazy day ahead, as I don’t know when I will eat again for hours. It is so quick to make and can be made the night before.

QuinoaRamadan chickpea & Quinoa Salad



Serves 4-6

  • 1 cup dried quinoa, made according to instructions
  • a teaspoon jeera (cumin)
  • a teaspoon garlic powder
  • 15 oz, 425 gram garbanzo beans (chickpeas), drained and rinsed
  • 1 cup grape tomatoes, sliced in half
  • 1/2 cup diced red bell pepper
  • 1 cup English cucumber, diced
  • 2/3 cup red onion or shallots, diced
  • 1 jar (7oz) kalamata olives, pitted and sliced in half (drained)
  • 1/4 cup loosly packed cilantro, chopped
  • salt & fresh cracked pepper to taste
  • juice of 1 large lemon
  • feta cheese (optional)
  • drizzle of extra virgin olive oil
  • arugula/spinach (optional)
  1. In a medium size pot, cook quinoa in a small pot and keep aside
  2. While quinoa is cooking, prepare the remaining ingredients.
  3. In a pot add olive oil and toast jeera seeds until light brown.
  4. Add the onion to sautee and add half of the tomatoes.
  5. At this time add garlic powder so it won’t burn.
  6. Cook for about 1 minute and add chick peas to the pot and mix well.
  7. Once warm remove from heat and season with salt, fresh cracked pepper and the juice of your 1 large lemon.
  8. Add olives, remaining tomatoes and cucumbers to the pot and mix.
  9. Now add the cooked quinoa mixing well and drizzle with olive oil until coated. Taste to make sure seasoning is good and if you wish to add more lemon juice you can. Add feta cheese if you wish.

Serve on a bed of arugula/spinach or as is. Tastes great with little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.

Sony is a makeup artist in the GTA with a passion to serving her clients and help achieve their desired look. Simply Sony’s motto ‘ let me show you how beautiful you are’.


Quinoa Salad

Quinoa salad


Quinoa is a protein-packed grain with all nine essential amino acids. Use it in salads, alongside beans, or as a breakfast cereal swap. This hearty autumnal quinoa salad is chock-full of cozy fall flavors. To save time, cook the quinoa in advance.


1 1/2 cup quinoa
Salt and ground black pepper
2 green onions, minced
1 carrot, shredded
1 cup frozen green peas, thawed
1 (15.5-oz.) can dark red kidney beans, drained and rinsed
1/2 cup unsalted roasted peanuts
1/2 cup dried cranberries
2 tbsp extra-virgin olive oil
1 tbsp rice vinegar
2 tbsp finely chopped fresh parsley


1. Bring 3 cups of water to a boil in a saucepan. Add the quinoa and salt to taste. Reduce the heat to maintain a simmer, cover and cook until the water has been absorbed, about 12 minutes.

2. Remove from the heat and transfer to a large bowl. Stir in the green onions, carrot and peas, and set aside to come to room temperature.

3. Add the beans, peanuts, cranberries, oil, vinegar and parsley. Season to taste with salt and pepper and toss to combine.

Variation: Substitute cooked brown rice for the quinoa, or a different type of nut in place of the peanuts.

Autumn Quinoa Salad