Quinoa Tabouli
with Roasted Vegetables & Tzatziki Sauce
INGREDIENTS
- 13.4 oz chickpeas, drained, rinsed and patted dry
- 2 tsp ground sumac
- ¾ cup white quinoa
- 4 radishes, quartered
- 4 oz green beans
- 2 garlic cloves, minced (divided)
- 1 cucumber, half diced, half grated (divided)
- 4 oz grape tomatoes, quartered
- ¼ oz fresh parsley, leaves and tender stems chopped
- 1 scallion, thinly sliced
- 1 lemon, juiced (divided)
- ¼ cup vegan mayo
- 2 tsp dried dill
- 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 the spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water)
Add radishes, 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 just half the garlic, diced cucumber, tomatoes, 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)
Add remaining garlic, grated cucumber, remaining lemon juice, mayo, dill, and a pinch of salt and pepper to a medium bowl and stir the tzatziki sauce. Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki sauce. Dig in!
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