Quinoa with Tomatoes and Chickpeas
Recipe: #9834
June 12, 2013
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, Quinoa, Tomato, Diabetic Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This can be a main dish for 2-3 or a side dish for 4-6 people. Simple and easy to prepare. Feel free to add any veggies you enjoy. This is good either warm or cold. I use a mixture of red and cream coloured quinoa as it makes a nicer presentation."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (241.6 g)
- Calories 390.6
- Total Fat - 10.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 205.5 mg
- Total Carbohydrate - 60.2 g
- Dietary Fiber - 12 g
- Sugars - 6.8 g
- Protein - 16 g
- Calcium - 88.1 mg
- Iron - 5.5 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place quinoa in fine mesh strainer and rinse under cold running water to remove the saponin coating as it is very bitter.
Step 2
Bring quinoa, salt and water to a boil in saucepan.
Step 3
Reduce heat to medium-low, cover and simmer until quinoa is tender, about 18-20 minutes.
Step 4
Once quinoa is done, stir in the chickpeas, tomatoes, garlic, lime juice and olive oil.
Step 5
Season with cumin, salt & pepper.
Step 6
Sprinkle with chopped fresh parsley to serve.
Tips
No special items needed.
2 Reviews
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