1400 700 vegan quinoatabouliwithroastedvegetables horizontal

Quinoa Tabouli

with Roasted Vegetables & Tzatziki Sauce

dinner

Grain Bowl Dinner Mediterranean Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
750
FAT
29g
CARBOHYDRATES
91g
PROTEIN
26g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 2 tsp ground sumac
  3. ¾ cup white quinoa
  4. 4 radishes
  5. 4 oz green beans
  6. 2 garlic cloves
  7. 1 cucumber
  8. 4 oz cherry tomatoes
  9. ¼ oz fresh parsley
  10. 1 scallion
  11. 1 lemon
  12. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  13. 2 tsp dried dill
  14. 2 tbsp + 1 tsp (4 tbsp + 2 tsp) olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: N/A
Nutrition

TOOLS

  • Box grater
  • 2 baking sheets

INSTRUCTIONS

1
Roast the sumac chickpeas

Preheat the oven to 425°F. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Add to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, ground sumac, and a pinch of salt and pepper. Roast until crispy, 18 to 20 minutes.

2
Cook the quinoa

Add the white quinoa, 1¼ cups (2 ½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 8 to 10 minutes.

3
Roast the vegetables

Quarter the radishes. Add quartered radishes and green beans to a separate baking sheet and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper. Roast until vegetables are lightly browned, 12 to 15 minutes.

4
Prepare the vegetables

Peel and mince the garlic. Dice just half the cucumber (1 cucumber), and grate the remaining cucumber half (1 cucumber) with the large side of a box grater. Quarter the cherry tomatoes. Pick and roughly chop the parsley leaves. Thinly slice scallion(s) on the diagonal. Halve the lemon(s).

5
Make the quinoa tabouli

Add just half the minced garlic, diced cucumber, quartered cherry tomatoes, chopped parsley leaves, sliced scallion, just half the lemon juice, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to the cooked quinoa and stir.

6
Serve

Combine the remaining minced garlic, grated cucumber, dried dill, remaining lemon juice, Vegenaise, and a pinch of salt and pepper in a medium bowl. Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki sauce. Enjoy!