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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
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
740
FAT
28g
CARBOHYDRATES
87g
PROTEIN
27g

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INGREDIENTS

  1. 13.4 oz chickpeas, drained, rinsed and patted dry
  2. 2 tsp ground sumac
  3. ¾ cup white quinoa
  4. 4 radishes, quartered
  5. 4 oz green beans
  6. 2 garlic cloves, minced (divided)
  7. 1 cucumber, one half diced, one half grated on the large side of a box grater (divided)
  8. 4 oz grape tomatoes, quartered
  9. ¼ oz fresh parsley, leaves and tender stems chopped
  10. 1 scallion, thinly sliced
  11. 1 lemon, juiced (divided)
  12. ¼ cup Vegenaise®
  13. 2 tsp dried dill
  14. 2 tbsp + 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Box grater, 2 baking sheets
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
740
FAT
28g
CARBOHYDRATES
87g
PROTEIN
27g

View Full Nutrition Label


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 the spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water)

3
Roast the vegetables

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)

4
Make the quinoa tabouli

Add just half the garlic, diced cucumber, grape 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)

5
Serve

Add remaining minced garlic, grated cucumber, remaining lemon juice, Vegenaise, 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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