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Hearty Quinoa Salad with Chickpeas

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"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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1 h 30 m servings 261
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 261 calories; 7 41 10.6 0 340 Full nutrition

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