Lemony Quinoa Tabouli with Chick Peas
3
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Protein packed quinoa makes a great substitute for bulgar in this lemony tabouli salad. Chickpeas up the fibre and protein for a filling lunch or light dinner.
Ingrédients
Uncooked quinoa
1 cup(s)
Water
1¾ cup(s)
Table salt
1½ tsp(s), divided
Olive oil
1 tbsp(s), extra virgin
Fresh lemon juice
2 tbsp(s)
Lemon zest
2 tsp(s)
Dijon mustard
1 tsp(s)
Black pepper
⅛ pinch(es)
Chickpeas
15 oz, 1 can, rinsed and drained
Grape tomatoes
1 cup(s), halved
Peeled cucumber
1 cup(s), seeded and diced
Red onion
⅔ cup(s), sliced, minced
Peppermint leaves
⅓ cup(s), minced
Fresh parsley
¼ cup(s), minced
Lemon
1 medium, cut into wedges
Instructions
1
Combine quinoa, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender. Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, mustard, remaining 1 1/4 tsp salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley. Serve with a lemon wedge.
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