Lemon-Tahini Quinoa with Raw Chickpeas
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"On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent."
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Ingredients40 m servings 352
Original recipe yields 6 servings
- Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
- Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
- Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.
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- Cook's Note:
- You can substitute kale or spinach for the cabbage. You can also add more greens if you like. Doubles easily.
Per Serving: 352 calories; 15.6 43.5 12.1 0 444 Full nutrition