Chickpea and Tomato Quinoa Salad
Ingredients List
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1 cup quinoa
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⅛ teaspoon salt
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1 ¾ cups water
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1 cup canned garbanzo beans (chickpeas), drained
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1 tomato, chopped
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1 clove garlic, minced
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3 tablespoons lime juice
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4 teaspoons olive oil
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½ teaspoon ground cumin
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1 pinch salt and pepper to taste
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½ teaspoon chopped fresh parsley
Cooking Instructions
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Rinse the quinoa thoroughly under cold water in a fine mesh strainer until the water runs clear. In a saucepan, combine the quinoa, salt, and water. Bring to a boil, then reduce the heat to low, cover, and cook for 20 to 25 minutes until the quinoa is tender.
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After cooking, mix in the chickpeas, diced tomatoes, garlic, lime juice, and olive oil. Add cumin, salt, and pepper to taste. Garnish with fresh parsley before serving.
Nutritional Information (per serving)
| 185 | Calories |
| 5g | Fat |
| 29g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 185 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 3% |
| Sodium 176mg | 8% |
| Total Carbohydrate 29g | 10% |
| Dietary Fiber 5g | 16% |
| Total Sugars 1g | |
| Protein 6g | 12% |
| Vitamin C 7mg | 8% |
| Calcium 19mg | 1% |
| Iron 1mg | 4% |
| Potassium 142mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5