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 calories
carbohydrate: 41 g
cholesterol: : -
fat: 7 g
fiber: 6.9 g
protein: 10.6 g
saturatedFat: 1 g
servingSize: -
sodium: 340.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Made a gluten-free adaptation of tabbouleh and added a few other modifications to make it heartier to eat on its own or as a side dish. Chicken or shrimp can be added to make it go even further!

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