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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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

261 calories; protein 10.6g; carbohydrates 41g; fat 7g; sodium 340.4mg. Full Nutrition
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