Tested till perfect Quinoa and Chickpea Salad With Tomato Vinaigrette

Quinoa and Chickpea Salad With Tomato Vinaigrette

Keep uncooked quinoa fresh by refrigerating it in an airtight container for up to six months. You can refrigerate cooked quinoa for up to three days.

By Joanne Lusted and The Test Kitchen

Source: Canadian Living Magazine: March 2011

Recipe4 out of 5 based on 39 ratings.
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  • Portion size 4


  • 1 cup 1cupquinoa, rinsed
  • 2 cups 2cupsgreen beangreen beans, trimmed and chopped
  • 1 can (540 mL) 1can (540 mL)chickpeas, drained and rinsed
  • 1 1sweet red peppersweet red peppers, diced
  • 1 cup 1cupcrumbled feta cheese

Tomato Vinaigrette:

  • 1/3 cup 1/3cupbottled strained tomatoes, (passata)
  • 3 tbsp 3tbspred wine vinegar
  • 3 tbsp 3tbspolive oil
  • 3 tbsp 3tbspliquid honey
  • 1/2 tsp 1/2tspdried Italian herb
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchcayenne pepper
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In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.

Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl.

Stir in cooled quinoa, chickpeas, red pepper and feta cheese.

Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.

Nutritional Information Per serving: about

cal 556 pro 18g total fat 22g sat. fat 8g
carb 75g fibre 9g chol 35mg sodium 1,155mg
potassium 649mg

% RDI:

calcium 25 iron 46 vit A 18 vit C 108
folate 53
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