Ingredients
Units
Scale
- 1 lb. of your favorite pasta, I used bow ties
- 5 - 6 scallions, chopped
- 1/4 cup of fresh Italian parsley, chopped fine
- 1 boil in the bag quinoa
- 19 oz. can of chick peas - drained
- About 2 tbs. fresh lemon juice
- 4 tbs. olive oil
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
Instructions
- Chop the scallions and parsley and place in a large bowl.
- Cook the pasta as directed, drain and toss with the scallions and parsley.
- Cook the quinoa as directed, drain and toss with the pasta, scallions and parsley.
- Combine the lemon juice, olive oil, salt and pepper and stir; add to the pasta and quinoa and toss.
- Taste for seasoning.
- Refrigerate until ready to serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
