Great, healthy recipe. While the quinoa was cooking, I heated a little olive oil (about 1 Tbsp) in a skillet and sauteed the garlic (1-2 cloves) and a medium chopped zucchini. After the zucchini softened a bit, I added a can of fire-roasted tomatoes (drained), a can of chickpeas (drained) and some red pepper flakes. Once the quinoa was done I stirred it into the tomato/zucchini mixture and added the lime juice, cumin, salt & pepper, and the parsley along with about 2 tsp of fresh cilantro.
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