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Suggest a better description1) preheat the oven to gas mark 6
2) Cook the quinoa by putting it in a pan with water and bouillon powder and bring to the boil . Cover and simmer for 13 mins or until the water is absorbed and the quinoa grains are soft and fluffy.
3) meanwhile, toss the chickpeas in a tablespoon of the oil and the cumin garlic lemon zest and juice and sesame seeds.
4) tip the chickpeas into a roasting tin and cook for 30 mins shaking halfway through(the sees should turn golden)
5) mix the chickpeas into the cooked quinoa with the parsley black pepper and remaining oil.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 106 | ||
Calories from Fat: 75 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.6mg | 0 % | |
Potassium 204.6mg | 5 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 7.1g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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