Quinoa and Chickpea Salad
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low sodium chicken broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup frozen corn
- 1 (8 ounce) container grape tomatoes, sliced in half
- 1 red pepper, minced
- 1⁄4 vidalia onion, minced finely
- 2 tablespoons soy sauce
- 1⁄4 cup olive oil
- 1 lemon, juiced
- salt
- pepper
- 8 basil leaves, chopped
Directions
- Bring 2 cups of chicken broth to a boil. Add quinoa to the broth and cook until all broth is absorbed. Set aside.
- Combine chickpeas, corn, tomatoes, minced red pepper and minced onion in large bowl. Add quinoa and stir until combined.
- In a separate container mix together soy sauce, olive oil, lemon juice, salt and pepper.
- Add dressing and chopped basil to the quinoa and vegetables and mix.
- Refrigerate for at least one hour before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off