Quinoa with Chickpeas and Medjool Dates

Quinoa with Chickpeas and Medjool Dates

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Ingredients

  • 1 1/3 cup water

  • 1 cup quinoa

  • 1/2 cup tinned chickpeas, rinsed and drained

  • 1/2 cup halved grape tomatoes

  • 1 15 cm piece of English cucumber, cut in half and thinly sliced

  • 1/4 cup fresh cilantro, chopped

  • 6 Natural Delights Medjool dates, pitted and chopped

  • 3 green onions, thinly sliced

  • 3 tbsp. olive oil

  • 3 tbsp. fresh lemon juice

  • 1/3 cup crumbled feta cheese

  • 1/4 cup toasted sliced almonds

Preparation

  1. Bring the water and quinoa to a boil in a medium saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork and let cool to room temperature about 10 minutes.

  2. Transfer quinoa to a bowl and add the chickpeas, tomatoes, cucumber, dates, cilantro, green onions, olive oil and lemon juice. Season with salt and pepper and sprinkle with feta and almonds.
Serves 4
50 minutes

Nutritional analysis (per serving):

Energy: 470 kJ (Cal); Fat: 19 g; Saturated Fat: 4 g; Trans Fat: 0 g; Monounsaturated Fatty Acids: 10.73; Polyunsaturated Fatty Acids: 3.48; Cholesterol: 10 mg; Sodium: 240 mg; Potassium: 762 mg; Carbohydrates: 68 g; Fibre: 8 g; Sugar: 26 g; Protein: 12 g; Vitamin A: 10%; Vitamin C: 20%; Calcium: 15%, Iron: 30%.

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