Quinoa with Chickpeas and Tomatoes229 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“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!” - by sarahhouston
Original recipe yields 3 cups
- 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.
- 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.
Amount Per Serving (6 total)
- 185 cal
- 5.4 g
- 28.8 g
Based on a 2,000 calorie diet
Reviews (229)Rate This Recipe
"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...." See more"
"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. ..." See moreI 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. "
"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 ..." See morethat 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! "
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