Zesty Quinoa Tabbouleh with Kale and ChickPeas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zesty Quinoa Tabbouleh with Kale and ChickPeas calories by ingredient
Introduction
lemony, hearty salad and a good balanced mealEach serving is appx 2 & 1/2 cups, but since its nutritious enough for a meal you can go larger for a full dinner, or go smaller portions for a healthy side and feed more people. lemony, hearty salad and a good balanced meal
Each serving is appx 2 & 1/2 cups, but since its nutritious enough for a meal you can go larger for a full dinner, or go smaller portions for a healthy side and feed more people.
Number of Servings: 4
Ingredients
-
kale, raw, 1 cup finely chopped
parsely, 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 rinsed
Nutritional Yeast, 1 Tbspn (OPTIONAL)
Lemon Juice 1/6 cup or 8 tsp
*Extra Virgin Olive Oil, 2 tbsp
Cider Vinegar, 1 tbsp
garlic clove
cayenne pepper (to taste)
cumin (to taste)
salt and pepper
cilantro to taste
Tips
more or less oil can be used to taste, the original recipe I was inspired by used 1/2 cup! too much for this dieter!
do your prep while waiting for quinoa, start with the salad dressing mixture and go for the beans cooking to save time.
Directions
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
