Quinoa Tabbouleh with Chickpeas and How to Become a Kitchen Knife Slayer
Quinoa Tabbouleh with Chickpeas and How to Become a Kitchen Knife Slayer requires around 45 minutes from start to finish. This recipe serves 8 and costs $1.27 per serving. One portion of this dish contains approximately 5g of protein, 11g of fat, and a total of 180 calories. This recipe is typical of middl eastern cuisine. 180 people were impressed by this recipe. Plenty of people really liked this side dish. A mixture of kosher salt, cherry tomatoes, cooked quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodie Crush. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an excellent spoonacular score of 97%. Users who liked this recipe also liked Tabbouleh with Chickpeas, Tabbouleh With Chickpeas, and Zucchini Rice Tabbouleh with Chickpeas.
Servings: 8
Ingredients:
1 can chickpeas (garbanzo beans), drained and rinsed
2 cups cherry tomatoes, halved
1 cup cooked quinoa
1/2 pound Persian cucumbers or 2 hothouse cucumbers (if using hothouse, seed the cucumbers first), sliced
1/3 cup extra virgin olive oil
1 cup chopped fresh Italian flat-leaf parsley leaves
1 cup finely chopped green onion, white and green parts
kosher salt and freshly ground black pepper
1/3 cup fresh squeezed lemon juice (about 2 large lemons)
1 cup chopped mint leaves
Equipment:
bowl
whisk
Cooking instruction summary:
Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.
Step by step:
1. Place the cooked quinoa in a large bowl.
2. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper.
3. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste.
4. Serve immediately or put in the fridge for flavors to meld.
Nutrition Information:
covered percent of daily need
