Chunky Chickpea Quinoa Tabbouleh

• Vegan
• Gluten free

• Produce

  • 2 cups 1 pint cherry tomatoes
  • 1 15-ounce can Chickpeas
  • 1 1/2 cups Cucumber
  • 1/2 tsp Garlic
  • 3 Lemons
  • 1/4 cup Mint, fresh
  • 1 cup Parsley, fresh
  • 1/2 Red onion, large
  • 1 cup Spinach

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Olive oil

• Liquids

  • 1 cup Water

Found on emilieeats.com

Description

Ingredients

• Oil for cooking
• ½ cup uncooked quinoa
• 1 cup water
• 1 pint cherry tomatoes, about 2 cups
• 1 cup fresh parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• 1 cup spinach, finely chopped
• ½ large red onion, chopped
• 1½ cups cucumber, chopped
• 1 15-ounce can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas
• 2 tablespoons olive oil
• 3 lemons, juiced
• ½ teaspoon garlic, minced
• ½-1 teaspoon salt, to taste
• ¼ teaspoon pepper

Directions

• Heat about a teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook about 1 minute, until quinoa is lightly toasted. Add water; turn the heat to high. Once it’s boiling, cover and cook for 13 to 15 minutes.
• Meanwhile, slice the tomatoes in half, then in half again lengthwise, then in half again. Place in a large bowl.
• Add parsley, mint, spinach, onion, cucumber, chickpeas, olive oil, lemon juice, garlic, salt, and pepper to the bowl; stir to combine.
• Once the quinoa is cooked, transfer to the bowl. Stir everything together until fully combined.