Hearty Quinoa Salad with Chickpeas

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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 261 Calories

Ingredients

• 1 pinch salt
• 1 cup water
• ¼ cup pine nuts
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ cup lemon juice
• ⅔ cup quinoa
• ½ bunch flat-leaf parsley, chopped
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 finely chopped spring onions, or more to taste
• 1 large carrot, thinly sliced or coarsely shredded
• ¼ cup julienned sun-dried tomatoes
• 1 tablespoon rice vinegar (Optional)

Recipe Instructions

Step 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.

Step 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.