Quinoa Tabouli
with Roasted Vegetables & Tzatziki Sauce
INGREDIENTS
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 1 tsp ground sumac
- ¾ cup white quinoa
- 4 radishes, quartered
- 4 oz green beans
- 1 garlic clove, minced
- 1 cucumber, diced
- 4 oz grape tomatoes, quartered
- ¼ oz fresh parsley, leaves and tender stems chopped
- 1 scallion, thinly sliced
- 1 lemon, half juiced, half cut into wedges (divided)
- 2 oz vegan tzatziki
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Add chickpeas, 1 tbsp olive oil, ground sumac, and a pinch of salt and pepper to a baking sheet and toss. Roast until chickpeas are crispy, 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil)
Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water)
Add radish, green beans, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until vegetables are lightly browned, 12 to 15 minutes. (4-serving meal: use 4 tsp olive oil)
Add garlic, cucumber, tomato, parsley, scallion, just half the lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to the cooked quinoa and stir. (4-serving meal: use 4 tsp olive oil) TIP: Keep remaining lemon juice for your own use.
Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki. Serve with lemon wedges. Dig in!
SIMILAR RECIPES
GRAPE LEAF PILAF with Dilly Beans & Sumac Roasted Carrots
BLACK BEAN BOWLS with Carrot Poblano Quinoa & Spicy Ranch Dressing
CARIBBEAN SWEET POTATOES with Coconut Rice & Mango Salsa
ROASTED CARROT HUMMUS BOWLS with Za’atar Vegetables & Cashew Cheese
