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Quinoa Tabouli with Roasted Vegetables & Tzatziki Sauce
2 or 4 Serving Dinner

Quinoa Tabouli

with Roasted Vegetables & Tzatziki Sauce

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
730
FAT
27g
CARBOHYDRATES
88g
PROTEIN
27g

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INGREDIENTS

  1. 13.4 oz chickpeas, drained, rinsed, and patted dry
  2. 1 tsp ground sumac
  3. ¾ cup white quinoa
  4. 4 radishes, quartered
  5. 4 oz green beans
  6. 1 garlic clove, minced
  7. 1 cucumber, diced
  8. 4 oz grape tomatoes, quartered
  9. ¼ oz fresh parsley, leaves and tender stems chopped
  10. 1 scallion, thinly sliced
  11. 1 lemon, half juiced, half cut into wedges (divided)
  12. 2 oz vegan tzatziki
  13. 2 tbsp + 1 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Small saucepan, 2 baking sheets
SERVINGS
PREP & COOK TIME
25 min
CALORIES
730
FAT
27g
CARBOHYDRATES
88g
PROTEIN
27g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the sumac chickpeas

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)

2
Cook the quinoa

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)

3
Roast the vegetables

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)

4
Make the quinoa tabouli

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.

5
Serve

Divide the quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Drizzle with tzatziki. Serve with lemon wedges. Dig in!

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