Quinoa and Chickpea Salad With Tomato Vinaigrette

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

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

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