Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) chickpeas
- 1 bell pepper (mixed colors)
- 1 small red onion
- 1/4 cup fresh parsley
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a pot; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
- While quinoa cooks, drain chickpeas and toss with olive oil, cumin, and paprika. Roast at 400°F (200°C) for about 25 minutes until crispy.
- Dice bell pepper and thinly slice red onion.
- In a large bowl, combine cooked quinoa, roasted chickpeas, bell pepper, onion, parsley, lemon juice, olive oil, salt, and pepper. Mix well.
- For enhanced flavor, chill in the fridge for 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg