Lemon-Tahini Quinoa with Raw Chickpeas recipe
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- ¼ cup olive oil ¼ cup fresh lemon juice 2 tablespoons tahini 2 cloves garlic, minced 1 pinch salt and ground black pepper to taste 2 cups water 1 cup quinoa 1 teaspoon salt 1 ½ cups thinly sliced red cabbage 1 cup raw chickpeas 1 bunch fresh parsley, minced 3 stalk (blank)s scallions, thinly sliced
Nutrition Info
- 351.8 caloriescarbohydrate: 43.5 gcholesterol: : -fat: 15.6 gfiber: 9.3 gprotein: 12.1 gsaturatedFat: 2 gservingSize: -sodium: 444.2 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Tahini Quinoa with Raw Chickpeas
Directions
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Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.