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  • Prep-time: / Ready In:
  • Makes 4 cups

Need a tasty, nutritious meal that’s ready in a flash? This easy quinoa slaw bowl is loaded with healthy ingredients and uses the click of a microwave button to deliver a warm, satisfying dish in a matter of minutes. Hearty chickpeas, crunchy cabbage, sweet peas, and juicy tomatoes are tossed together with quinoa and drizzled in tangy lemon juice. Add a few cracks of black pepper and you have the perfect lunch for days when you want to keep cooking to a minimum! This flexible dish tastes great served warm, at room temperature, or chilled.

Tip: Look for cooked quinoa in shelf-stable pouches or in the freezer aisle. If you’re starting with dry quinoa, in a microwave-safe bowl combine ½ cup quinoa and ¾ cup water. Cover and microwave 9 to 12 minutes. Let stand, covered, 10 minutes. Fluff quinoa. (While cooking, some water may spill over in microwave.)

15-Minute Quinoa Slaw Bowl in a white dish with a metal spoon

Ingredients

  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • ¼ cup lemon juice
  • 1 teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2½ cups shredded cabbage with carrot (coleslaw mix)
  • 1 cup fresh or frozen green peas
  • 1 cup cooked quinoa
  • ½ cup cherry tomatoes, halved

Instructions

  1. In a microwave-safe bowl combine ½ cup of the chickpeas, the lemon juice, garlic powder, salt, pepper, and 2 tablespoons water. Mash mixture into a coarse paste. Add coleslaw mix and peas; mix well. Microwave 3 to 4 minutes or until vegetables are softened.
  2. Stir in the remaining chickpeas, the cooked quinoa, and the cherry tomatoes. Season with additional salt and pepper. Toss to combine. Serve immediately or refrigerate until ready to serve.

Comments (6)

(5 from 1 votes)
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Debbie Deveau4 weeks ago
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What is the calories per serving?

Nancy C1 month ago
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Is this to be eaten hot or cold?

Jackie1 month ago
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In the write up before the actual recipe, it says it’s good warm, room temperature or chilled! Can’t go wrong!

Carol C1 month ago
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The ingredient combination sounds yummy; however, I don’t understand why you recommend microwaving since it is not favorable to our health. Cooking on the stovetop will a accomplish the end result—it just might take a few more minutes—-but overall health is worth it!

Shari1 month ago
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Hi! This sounds like a good lunch for work. What would be a good serving size? I usually bring a cup of rice and a cup of vegetables, so should I plan on tow cups per serving? Thanks

Sally1 month ago
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While the recipe states “green peas”, the write up says “sweet peas”, please note that the seeds from the sweet peas grown in the flower garden are toxic and not the same as garden green peas.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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