Quinoa and Chickpea Salad With Tomato Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From March 2011 issue of Canadian Living magazine. It's delicious and hard to mess up. I've used brown rice instead of quinoa and it works. I do not normally eat green beans but in this I do. I can not find strained tomatoes so I use canned crushed tomatoes. Ingredients:
1 cup quinoa, rinsed |
2 cups green beans, trimmed and chopped |
1 (540 ml) can chickpeas, drained and rinsed |
1 sweet red pepper, diced |
1 cup feta cheese, crumbled |
1/3 cup tomato, bottled strained (passata) |
3 tablespoons red wine vinegar |
3 tablespoons olive oil |
3 tablespoons liquid honey |
1/2 teaspoon dried italian herb seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pinch cayenne pepper |
Directions:
1. In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce the heat, cover and simmer for 12 minutes. Fluff with a fork and let cool.
2. Meanwhile, in a saucepan of boiling salted water, blanch the green beans until tender-crisp, about 3 minutes. Drain then refresh in a bowl of ice water. Drain and transfer to a large bowl.
3. Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
4. Tomato Vinaigrette: Whisk ingredients together. Pour over quinoa mixture and stir to coat.
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