Hearty Quinoa Salad with Chickpeas recipe
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Ingredients
- ⅔ cup quinoa 1 cup water 1 pinch salt 1 (15 ounce) can chickpeas, drained and rinsed 2 finely chopped spring onions, or more to taste 1 large carrot, thinly sliced or coarsely shredded ½ bunch flat-leaf parsley, chopped ¼ cup pine nuts ¼ cup julienned sun-dried tomatoes ⅛ cup lemon juice 1 tablespoon rice vinegar ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon rice vinegar
Nutrition Info
- 260.8 caloriescarbohydrate: 41 gcholesterol: : -fat: 7 gfiber: 6.9 gprotein: 10.6 gsaturatedFat: 1 gservingSize: -sodium: 340.4 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Hearty Quinoa Salad with Chickpeas
Directions
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Combine water, quinoa, and salt in a small saucepan over medium high heat, bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and leave covered for another 5 minutes.
Meanwhile, combine chickpeas, onions, carrot, parsley, pine nuts, sun-dried tomatoes, lemon juice, rice vinegar, garlic powder, and onion powder in a large bowl. Add quinoa and mix until blended. Add remaining 1 tablespoon rice vinegar, as desired for taste. Refrigerate for 1 hour before serving.