| 12 | 18 | 430 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 min | 15 min | 3 |
| 1/2 cup | Quinoa, uncooked (*cook according to package) |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 cucumber(s) | Cucumber (chopped) |
| 3 green onion (stem) | Green onion (chopped) |
| 1/4 cup | Parsley, fresh (chopped) |
| 3 tbsp | Extra virgin olive oil |
| 1 tbsp | Lemon juice (fresh squeezed) |
| 1/2 tsp | Chili powder |
| 1 tsp | Turmeric, powder |
| 1 tsp | Cumin |
| 1/2 tsp | Paprika |
| 1 pinch | Salt and pepper (sea salt or himalayan pink salt) |
1. Prepare quinoa as per package instructions. Take everything but the dressing ingredients and mix together in a large mixing bowl.
2. Next, add all the dressing ingredients in a small container and shake until thoroughly combined.
3. Lightly drizzle dressing over quinoa mix. Store in fridge for up to 5 days.
Chickpeas
are a great source of protein for vegetarians and vegans!
Quinoa
is a complete protein and a great source of fiber!
| Grain | 1.4 |
| Meat Alternative | 0.8 |
| Vegetables | 2.9 |
