Lemon-Tahini Quinoa with Raw Chickpeas recipe

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Ingredients

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 calories
carbohydrate: 43.5 g
cholesterol: : -
fat: 15.6 g
fiber: 9.3 g
protein: 12.1 g
saturatedFat: 2 g
servingSize: -
sodium: 444.2 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.

  2. 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.

  3. Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Recipe Yield

6 servings

Recipe Note

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

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