Zesty Quinoa Tabbouleh with Kale and ChickPeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
kale, raw, 1 cup finely choppedparsely, 2 cup finely chopped raw*Celery - 4 Stalk chopped*Fresh Tomato - Chopped Cucumber (with peel) chopped organic quinoa, 1 dry cup Garbonzo Beans, One can, well rinsedNutritional Yeast, 1 Tbspn (OPTIONAL)Lemon Juice 1/6 cup or 8 tsp *Extra Virgin Olive Oil, 2 tbsp Cider Vinegar, 1 tbsp garlic clovecayenne pepper (to taste)cumin (to taste)salt and peppercilantro to taste
Add quinoa and 1.75 cups of water and a tsp of salt.Cover, bring to boil, reduce heat to medium and cook for 10-12 min covered. stir occaisionally. let stand for 2 min, then fluff with fork.
chop and toss all veggies in a bowl, but do not add garbanzo beans.
in a sep. bowl, combine lemon juice, 1/3 cup water, vinegar, and spices, garlic, and wisk. slowly pour in and stir the oil to make the dressing. stir 1/3 of dressing into quinoa. add 1/3 of dressing to veggie mixure. in a small frying pan, heat remaining q/3 of dressing and add garbanzo beans, heat thorouhgly (about 1 min) pour off excess to reduce oil, or combine with Nutritional yeast (optional) and stir.
enjoy
Serving Size: serves 4
chop and toss all veggies in a bowl, but do not add garbanzo beans.
in a sep. bowl, combine lemon juice, 1/3 cup water, vinegar, and spices, garlic, and wisk. slowly pour in and stir the oil to make the dressing. stir 1/3 of dressing into quinoa. add 1/3 of dressing to veggie mixure. in a small frying pan, heat remaining q/3 of dressing and add garbanzo beans, heat thorouhgly (about 1 min) pour off excess to reduce oil, or combine with Nutritional yeast (optional) and stir.
enjoy
Serving Size: serves 4
Nutritional Info Amount Per Serving
- Calories: 377.9
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 270.3 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 15.7 g
- Protein: 17.0 g