side dish•main dish•side•lunch•dinner
Quinoa with Chickpeas and Tomatoes
For Hypertension High Blood Pressure
Vegetarian
Balanced
185 kcal
5 gfat
29 gcarbs
6 gprotein
Nutrition Notes
Balanced *
The recipe is balanced with protein from quinoa and chickpeas, healthy fats from olive oil, and vita...
Vegetarian *
This recipe is a good fit for a vegetarian diet. It provides a balanced mix of protein from quinoa a...
For High Blood Pressure Hypertension Htn *
The recipe is suitable for high blood pressure. It is low in sodium, rich in fiber, and uses heart-h...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 cup quinoa
- 1/8 teaspoon salt
- 1 3/4 cups water
- 1 cup canned garbanzo beans (chickpeas), drained
- 1 tomato, chopped
- 1 clove garlic, minced
- 3 tablespoons lime juice
- 4 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1 pinch salt and pepper to taste
- 1/2 teaspoon chopped fresh parsley
Preparation
- 1
Step 1
Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. - 2
Step 2
Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve. Bon appetit!
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