Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Quinoa Chickpea Salad

Quinoa Chickpea Salad Recipe

The new, trendy grain Quinoa (pronounced Keenwa) is actually a very old traditional healthy whole grain that we can’t seem to get enough of. It is one of the very best choices for whole grains. Enjoy this salad version with chickpeas (garbanzo beans).

Quinoa Chickpea Salad
Salad Ingredients
  • 2 cups cooked quinoa
  • 1 can (15 oz) chick peas (garbanzo beans), rinsed and drained
  • 2 cups (1 pint) grape or cherry tomatoes, sliced in half
  • 1 carrot, peeled and grated or sliced
  • 1 cucumber, diced
  • 1 yellow bell pepper
  • 1 handful of parsley, basil or cilantro, chopped
  • 1 green onion, diced
  • 1 Tbsp black sesame seeds (optional for color)
  • 2 Tbsp sunflower seeds
Dressing Ingredients
  • ¼ cup fresh lemon juice or apple cider vinegar or a mixture of both
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp no salt vegetable seasoning of choice such as Herbamare
  • freshly ground black pepper to taste
  1. In a large mixing bowl, add the cooked quinoa, rinsed and drained chickpeas, sliced, tomatoes, grated or sliced carrots, diced cucumbers, diced bell pepper, chopped parsley, diced green onion, sesame seeds and sunflower seeds.
  2. Whisk together the lemon juice and or apple cider vinegar, olive oil,garlic, sea salt, vegetable salt and pepper (by hand or briefly in a small magic bullet type blender). Add the dressing to the salad and toss together.
  3. Serve immediately at room temperature or cover and chill in the refrigerator for several hours before serving.

Photo by: Karly Blair

Sannette’s Delicious Waffles or Pancakes

Slightly adapted from Sannette’s original recipe, these waffles can be made with whole grain oat flour or quinoa flour and they are as good as a waffle gets.

Healthy whole food waffles

Thank goodness for Wholetarian waffles. It’s for that special occasion where waffles work just perfectly. Whether it’s Christmas morning, an Anniversary, a Valentine dessert (see photo below) or any other time that beckons something a little traditional or special.
This recipe comes from my sister-in-law’s awesome mother, though I made some slight adaptations. Sannette made these for her family of 11 (yes that’s eleven) and it took her a number of batches to feed them all. This is what I call a labor of love. You may pass on the love to those whom you love with these delicious waffles.
Also see the Karly’s Pancake/Waffle Syrup and Coconut Whipped Cream recipes to put on top of the waffles.

Sannette's Delicious Waffles or Pancakes
Yield: 4, 8" square waffles or 5, 7" round waffles
  • 2 eggs
  • 2 cups milk of choice (raw milk, almond, coconut etc)
  • ¼ cup coconut oil in a liquid state
  • 2 cups oat flour or quinoa flour or a mixture of both (original recipe used whole wheat flour)
  • (see Notes on flour)
  • ½ tsp Himalayan sea salt
  • 1 tsp baking soda (aluminum free)
  • 1 tsp baking powder (aluminum free)
  1. I have to say that I am all for short cuts so I just dump all the ingredients into a blender, blend it together and it's ready to go into the waffle maker. I've tried both preparation methods and everyone in my family absolutely loves my blender method just as well. But you decide. The following is Sanette's light and fancy method.
  2. Separate egg, beat whites until stiff peaks form.
  3. Mix yolk, milk and oil in separate bowl.
  4. Sift dry ingredients into mixture.
  5. Fold in egg whites.
  6. Pour into a preheated waffle iron and use according to manufactures directions.
  7. Add fresh fruit on top of waffles such as bananas or blueberries. Use Karly's Pancake/Waffle Syrup and Coconut Whipped Cream recipes.
  8. Top with chopped pecans or nuts of choice.
  9. Works well as a Special Dessert


If you’re Gluten-Free then use G-Free oats or quinoa flour and top them with Karly’s Pancake/Waffle syrup which makes them extra good. (Those that require strict abstinence from Gluten must take personal responsibility to scrutinize all ingredients)
You can purchase Gluten-Free Oat flour if needed or Standard Oat flour, both from Amazon. I always have Old Fashioned Rolled Oatmeal on hand, so I just put some in my high powered blender and quickly turn it into oat flour as needed.
Oat flour in this recipe taste wonderful and nobody seems to know its not anything different than the whole wheat version we use to eat. (Will soon be posting an article about Genetically Engineered wheat- Wheat isn’t what it used to be)
I tried making this recipe with quinoa flour and noticed a strong quinoa aroma when making them. I was seriously worried that my kids would notice the strange smell and immediately reject them as they are very capable of doing, but all I heard was “Thanks for the delicious Waffles Mom”. Whew, got a way with that one. If I use quinoa flour again, I will mix it with oat flour. Although quinoa is a complete protein, oats are also fabulous for you.

Whole Grain Waffles Recipe

Waffles also make a wonderful dessert with a scoop of ice cream. This dessert is whole grain, dairy free and lusciously satisfying.

I used my Strawberry Ice Cream recipe to turn this into a wonderful Valentines Day dessert. My Vanilla Ice Cream could have worked just as well. I used my recipe for Karly’s Pancake/Waffle Syrup for this one. Remember, guys tend to equate waffles with comfort and pleasure, so this is likely to be well received.

Photos by: Karly Blair

Oat-rageous Pancakes

Wholetarian Oat Pancakes

Originally made with whole wheat flour, this recipe is easily transformed into Gluten-Free if using GF oats, making many people especially happy.

Please be aware that these pancakes are absolutely delicious. This Wholetarian approved recipe is healthier than most recipes, but is still higher on the Glycimic Index than one should ever want in a single sitting. Consider saving this recipe for rare special occasions or on the side with a meal of protein and lots of vegetables like a vegetable omelet.

I originally created this Wholetarian pancake recipe using both oat flour and quinoa flour but found that I prefer to use one type of flour, so with less milk I could make it with just oat flour (just to simplify things). I never keep oat flour or quinoa flour on had because they would likely go rancid before using them. But I do keep oat grouts or steel oats and quinoa on hand. When I want to make them into flour, I just toss them in small batches into my Vita-Mix and blend them into instant fresh flour for my recipe.

Oat-rageous Quinoa Pancakes
Recipe type: Breakfast
Cuisine: American
Yield: 12-14 3" pancakes
I usually double this recipe and freeze the rest for a quick future breakfast for my kids. Prepare once and use twice is what I'm all about! Be sure to layer parchment paper between the pancakes so they won't stick together. Put in a plastic baggie and freeze. Warm up in a toaster oven.
  • 1¼ cup oat flour and 1 cup quinoa flour OR reduce milk to 1½ cup and use 2¼ cups oat flour
  • 2 cups milk of choice OR 1½ if using all oat flour
  • 2 eggs
  • 2 Tbsp coconut oil
  • ½ tsp salt
  • 1 Tbsp baking powder
  • Optional ingredients:
  • Bananas, sliced or diced
  • Strawberries, sliced
  • Blueberries
  • Chocolate chips
  • Pecans, chopped
  1. Add the first group of the ingredients into a large mixing bowl and beat together with beaters or blend using a blender. The batter will thicken the longer it sits.
  2. Pre-heat a skittle to medium-high heat, coating with a small amount of coconut oil to keep the pancakes from sticking.
  3. Pour batter into circles on the skittle and watch the bubbles form on top. Once it is firm enough on the bottom, flip it over to cook on the other side until golden brown.
  4. Serve warm.


If desired, stir in one or a combination of any of the optional ingredients into the batter. Or save the optional ingredients as a topping with Wholetarian Blend Syrup as I did here in the next photo.

Whole Food Pancake Syrup Recipe

See recipe for Wholetarian Blend Syrup or Karly’s Pancake Waffle Syrup.

Healthy fruit pancake syrup recipe

Photos by: Karly Blair