Quinoa Tabouli
with Roasted Vegetables & Tzatziki
Sumac is a crimson-colored berry that is dried, ground to a powder, and used as a spice in many Middle Eastern cuisines. It adds a tart, floral flavor to this herby, veggie-packed grain salad. Chickpeas and fluffy white quinoa boost the protein and fiber for a hearty, filling dinner.
Nutrition (per serving)
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INGREDIENTS
- 6 oz organic chickpeas
- 1 tsp ground sumac
- 3/4 cup white quinoa
- 4 radish, trimmed and quartered
- 4 oz green beans, trimmed
- 3/4 cup grape tomatoes, quartered
- 0.25 oz parsley, leaves and tender stems chopped
- 1 scallion, trimmed and thinly sliced
- 1 cucumber, half diced and half reserved for your own use
- 1 garlic cloves, peeled and minced
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup vegan tzatziki
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine chickpeas, sumac, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and roast until crispy, about 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil)
Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 14 minutes. Transfer to large bowl to cool slightly. (4-serving meal: use 2½ cups water)
On separate baking sheet, combine radishes, green beans, 2 tsp olive oil, and a pinch of salt and pepper and roast until vegetables are lightly browned, about 12 to 15 minutes. (4-serving meal: use 4 tsp olive oil)
Add tomatoes, parsley, scallion, diced cucumber, garlic, lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to bowl with quinoa and stir to combine. (4-serving meal: use 4 tsp olive oil)
Divide quinoa tabouli between bowls. Top with sumac chickpeas and roasted vegetables. Serve with tzatziki and lemon wedges. Enjoy!
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