Quinoa and Chickpea Salad With Tomato Vinaigrette

Quinoa and Chickpea Salad With Tomato Vinaigrette 150 Image by: Quinoa and Chickpea Salad With Tomato Vinaigrette 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 1 cup quinoa rinsed
  • 2 cups green beans trimmed and chopped
  • 1 can chickpeas drained and rinsed
  • 1 sweet red pepper diced
  • 1 cup crumbled feta cheese
Tomato Vinaigrette:
  • 1/3 cup bottled strained tomatoes (passata)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons liquid honey
  • 1/2 teaspoon dried Italian herb
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch cayenne pepper

Method

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 facts Per serving: about

  • Sodium 1155 mg
  • Protein 18 g
  • Calories 556.0
  • Total fat 22 g
  • Potassium 649 mg
  • Cholesterol 35 mg
  • Saturated fat 8 g
  • Total carbohydrate 75 g

%RDI

  • Iron 46.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 108.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quinoa and Chickpea Salad With Tomato Vinaigrette

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