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Quinoa with Chickpeas and Tomatoes

Quinoa with Chickpeas and Tomatoes

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
sarahhouston

sarahhouston

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Linda
235

Linda

2/10/2009

This one is a keeper, I substituted cilantro for the parsley and added avocados and red onions. Oh my, it even got better after sitting for a while.

janny1956
123

janny1956

8/23/2008

Wow! This is a great recipe. I made a few modifications to it to make it perfect for me- I used a whole can of mixed beans instead of chick peas/garbanzo beans, increased the 'dressing' by half and that included the garlic, used grape/cherry tomatoes sliced in half AND used one-half cup chopped fresh cilantro instead of the parsley. I know the vegetarians where I work will just LOVE this recipe. It's a winner!

Diyeana
119

Diyeana

7/14/2009

I found a very similar recipe on another site and followed that one's suggestion of using 2 tablespoons fresh cilantro instead of the parsley. I used an entire can of garbanzo beans & more garlic. I also sauteed some chopped onion and wilted a head of spinach with a little more olive oil and tossed that with the mixture. Very flavorful mixture - especially after a day or two in the fridge.

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