Quinoa with Chickpeas and Tomatoes

          

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can’t be beat!

Original recipe makes 3 cups

Ingredients

1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition

Calories: 185 kcal
Carbohydrates: 28.8 g
Cholesterol: 0 mg
Fat: 5.4 g
Fiber: 4.5 g
Protein: 6 g
Sodium: 176 mg

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