Lemon-Tahini Quinoa with Raw Chickpeas

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup quinoa
• 2 tablespoons tahini
• 1 bunch fresh parsley, minced
• 1 ½ cups thinly sliced red cabbage
• 1 cup raw chickpeas
• 3 stalk (blank)s scallions, thinly sliced

Recipe Instructions

Step 1

Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.

Step 2

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.

Step 3

Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.