Cumin Chickpeas & tomato Quinoa Pilaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 238.9
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 170.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.2 g
- Protein: 7.6 g
View full nutritional breakdown of Cumin Chickpeas & tomato Quinoa Pilaf calories by ingredient
Number of Servings: 6
Ingredients
-
2 cups of water
1 cup quinoa, picked over and rinsed
1 15 ounce can of chickpeas, rinsed and drained
1-2 medium red onions, sliced into half moons
3 tbs. extra virgin olive oil plus an extra drizzle
Juice of 1/2 a lemon
1 tsp. cumin seeds
1/2 tsp. coriander, ground
Dash of cayenne pepper
1 cup cherry or heirloom tomatoes, diced
1/4 cup fresh parley, chopped
Sea salt to taste
Directions
In a medium sauce pan add quinoa, water and a pinch of salt and bring to a boil. Reduce to a simmer and cook for 15 minutes.
In the meantime mix together chickpeas, onion, oil, lemon juice, cumin seeds, coriander, cayenne, and 1/4 tsp. sea salt and place in a baking dish. Put the dish in the oven and roast for 30 minutes, stirring half way through.
When the beans are done, transfer to a ceramic or stainless steel bowl. Mix in quinoa and add the tomatoes and parsley. Season with salt and an extra drizzle of olive oil to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user NATURALLE.
In the meantime mix together chickpeas, onion, oil, lemon juice, cumin seeds, coriander, cayenne, and 1/4 tsp. sea salt and place in a baking dish. Put the dish in the oven and roast for 30 minutes, stirring half way through.
When the beans are done, transfer to a ceramic or stainless steel bowl. Mix in quinoa and add the tomatoes and parsley. Season with salt and an extra drizzle of olive oil to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user NATURALLE.