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QUINOA SALAD
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 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 (250 mL) | quinoa, rinsed |
| 2 cups (500 mL) | green beans, trimmed and chopped |
| 1 can (540 mL) | chickpeas, drained and rinsed |
| 1 | sweet red pepper, diced |
| 1 cup (250 mL) | crumbled feta cheese |
| Tomato Vinaigrette: | |
| 1/3 cup (75 mL) | bottled strained tomatoes, (passata) |
| 3 tbsp (45 mL) | red wine vinegar |
| 3 tbsp (45 mL) | olive oil |
| 3 tbsp (45 mL) | liquid honey |
| 1/2 tsp (2 mL) | dried Italian herb |
| 1/2 tsp (2 mL) | salt |
| 1/4 tsp (1 mL) | 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.
Servings: 4
Tags: chickpeas, feta cheese, green beans, hearty salads, honey, olive oil, quinoa, red wine vinegar, sweet red pepper, tomatoes
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