This dish calls for grated Romano cheese, olive oil, and freshly ground black pepper, which are all classic Italian ingredients.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
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 scallions, thinly sliced
Instructions
- 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.
- You can substitute kale or spinach for the cabbage. You can also add more greens if you like. Doubles easily.