Quinoa and Chickpea Salad With Tomato Vinaigrette
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Quinoa and Chickpea Salad With Tomato VinaigretteKeep 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. based on7 ratings. 38 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 556556 cal |
| pro | 18 g18g pro |
| total fat | 22 g22g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 75 g75g carb |
| fibre | 9 g9g fibre |
| chol | 35 mg35mg chol |
| sodium | 1,155 mg1,155mg sodium |
| potassium | 649 mg649mg potassium |
| % RDI: | - |
| calcium | 2525 calcium |
| iron | 4646 iron |
| vit A | 1818 vit A |
| vit C | 108108 vit C |
| folate | 5353 folate |
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.
Ingredients
- 1 cup quinoa , rinsed1 cup quinoa, rinsed
- 2 cups green beans , trimmed and chopped2 cups green beans, trimmed and chopped
- 1 can (540 mL) chickpeas , drained and rinsed1 can (540 mL) chickpeas, drained and rinsed
- 1 sweet red pepper , diced1 sweet red pepper, diced
- 1 cup crumbled feta cheese 1 cup crumbled feta cheese
- Tomato Vinaigrette:
- 1/3 cup bottled strained tomatoes , (passata)1/3 cup bottled strained tomatoes, (passata)
- 3 tbsp red wine vinegar 3 tbsp red wine vinegar
- 3 tbsp olive oil 3 tbsp olive oil
- 3 tbsp liquid honey 3 tbsp liquid honey
- 1/2 tsp dried Italian herb 1/2 tsp dried Italian herb
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 pinch cayenne pepper 1 pinch cayenne pepper
Preparation
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.
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.
Source : Canadian Living Magazine: March 2011
- Keywords : Salad; Lunch; Vegetarian; Quinoa; Green beans; Chickpeas; Red pepper; Tomatoes; Boil;
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