1400 700 vegan quinoatabouliwithroastedvegetables horizontal

Quinoa Tabouli

with Roasted Vegetables and Tzatziki Sauce

dinner

Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Soy-Free Mediterranean Grain Bowl Beans/Legumes Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
550
FAT
27g
CARBOHYDRATES
65g
PROTEIN
24g

MAIN INGREDIENTS

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

TOOLS

  • Box grater
  • 2 baking sheets

INSTRUCTIONS

1
Roast the sumac chickpeas

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

2
Roast the vegetables

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

3
Prepare the vegetables

Quarter the cherry tomatoes. Roughly chop the parsley leaves. Thinly slice the scallion. Small dice just half the cucumber, and with the large side of a box grater, grate the remaining half. Peel and mince the garlic. Halve the lemon.

4
Make the quinoa tabouli

Make a small tear in the top of the quinoa bag and microwave for 1 minute. In a large bowl, combine the quartered cherry tomatoes, chopped parsley, sliced scallion, just the diced cucumber, just half the minced garlic, just half the lemon juice, quinoa, 2 tsp olive oil, and a pinch of salt and pepper.

5
Mix the tzatziki sauce

In a medium bowl, combine the grated cucumber, remaining minced garlic, remaining lemon juice, Vegenaise, dried dill, and a pinch of salt and pepper. Mix the tzatziki sauce well.

6
Serve

Divide the quinoa tabouli between bowls. Top with sumac roasted chickpeas and vegetables. Drizzle with tzatziki sauce. Enjoy!