fbpx

Recipe by Elky Friedman

Tricolor Italian Quinoa

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

This quinoa is light, fresh, and delightful. It can be eaten on its own, but it would add such great texture to a cabbage salad with poppy dressing. Save the leftovers for tomorrow’s healthy lunch!

Ingredients

Tricolor Italian Quinoa

  • 1 cup tricolored quinoa (or quinoa of your choice)

  • 8 ounces Glicks Chickpeas

  • 8 ounces baby corn, cut

  • 1/2 box grape tomatoes, halved

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon olive oil

Directions

Prepare the Tricolor Italian Quinoa

1.

Cook quinoa in two cups water until fluffy. Set aside to cool.

2.

Transfer cooled quinoa to a serving bowl and add chickpeas, baby corn, grape tomatoes, and parsley. Mix.

3.

Add olive oil, lemon juice, balsamic vinegar, salt, cumin, and lemon- pepper seasoning, and cumin. Toss to coat well.

Tricolor Italian Quinoa

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments