Quinoa and Chickpea Salad With Tomato Vinaigrette

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READY IN: 35mins
Recipe by Karen Robinson

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 Nutrition

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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