Name: Lemon-Tahini Quinoa with Raw Chickpeas recipe
Ingredients: ¼ cup olive oil;¼ cup fresh lemon juice;2 tablespoons tahini;2 cloves garlic, minced;1 pinch salt and ground black pepper to taste;2 cups water;1 cup quinoa;1 teaspoon salt;1 ½ cups thinly sliced red cabbage;1 cup raw chickpeas;1 bunch fresh parsley, minced;3 stalk (blank)s scallions, thinly sliced

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Ingredients

¼ cup olive oil ¼ cup fresh lemon juice 2 tablespoons tahini 2 cloves garlic, minced 1 pinch salt and ground black pepper to taste 2 cups water 1 cup quinoa 1 teaspoon salt 1 ½ cups thinly sliced red cabbage 1 cup raw chickpeas 1 bunch fresh parsley, minced 3 stalk (blank)s scallions, thinly sliced

Nutrition Info

351.8 calories carbohydrate: 43.5 g cholesterol: : - fat: 15.6 g fiber: 9.3 g protein: 12.1 g saturatedFat: 2 g servingSize: - sodium: 444.2 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Directions

Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Recipe Yield

6 servings

Recipe Note

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

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