Quinoa and Chickpea Tabbouleh
- Serves 4
- Prep time 15 minutes
- Cook time 12 minutes
Per serving: Calories 461, Protein 14 g, Fat 23 g, Carbohydrates 52 g, Fibre 7 g, Iron 5 mg, Calcium 75 mg, Sodium 547 mg
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250 ml (1 cup) vegetable stock
160 ml (⅔ cup) quinoa, rinsed and drained
1 can (540 ml) chickpeas, rinsed and drained
1 container (340 g) bruschetta
80 ml (⅓ cup) parsley, chopped
- 45 ml (3 tbsp) olive oil
- 20 ml (4 tsp) red wine vinegar
- 1 English cucumber, diced
- Bring the vegetable stock to a boil in a pot. Add the quinoa. Cover and cook over low heat for 12 to 15 minutes, until the liquid is completely absorbed. Remove from heat. Let sit for 5 minutes, then stir with a fork. Let cool.
- In a salad bowl, mix the quinoa with the chickpeas, bruschetta, parsley, oil, vinegar, and cucumber, if desired. Season with salt and pepper.