Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.
Ingredients
- 3 cups quinoa cooked
- 1 cup chickpeas canned
- 3 medium Roma tomatoes
- 1 cup cucumber peeled and chopped
- 1 cup carrots shredded
- 1/2 cup green onion chopped
- 1/4 cup parsley chopped
- 10 mint leaves chopped
- 1/4 cup lime juice
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Servings: 1 cup servings
Units:
Instructions
- Wash your hands and clean your preparation area.
- Prepare the quinoa according to package directions.
- Drain and rinse chickpeas and then chop and set aside.
- Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
- In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
- For a more flavorful dish, refrigerate 30-60 minutes before serving.
Recipe Notes
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