Vegan Garlicky Beets and Chickpeas
Herbed Quinoa
Ingredients
- 6 large beets
- 3 cloves garlic, minced
- ¼ cup olive oil
- ¼ tsp salt
- 2 (15-oz) cans chickpeas, drained and rinsed
- 3 stalks celery, sliced
- 1 Tbsp organic whole-grain mustard
- 1 Tbsp vegan red wine vinegar
- 1 tsp organic brown sugar
Instructions
- Toss beets with garlic, oil, and salt. Wrap beets individually in foil.
- Arrange beets in a 5- to 7-quart slow cooker. Cover and cook on HIGH 3 hours or until beets are tender. Unwrap and cool 15 minutes.
- Peel and slice beets. Place beets, chickpeas, and celery in a large bowl.
- Combine mustard, vinegar, and brown sugar. Toss together beet mixture and mustard mixture. Let stand 1 hour. Serve over Herbed Quinoa recipe.
Side Dish Ingredients
- 2 cups tricolor quinoa
- ¼ cup chopped fresh flat-leaf parsley
- 2 green onions, chopped
Side Dish Instructions
- Cook quinoa according to package directions. Add parsley and onions, stirring well.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
245
|
211
|
456
|
| Fat (g) | 11 | 3 | 14 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 7 | 8 | 15 |
| Carb (g) | 30 | 37 | 67 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 437 | 5 | 442 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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