Quinoa and Chickpea Salad With Tomato Vinaigrette

Name: Quinoa and Chickpea Salad With Tomato Vinaigrette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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 tomatoes, 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

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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.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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
tomato vinaigrette
¹⁄₃

cup tomatoes, 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

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.
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.
Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
Tomato Vinaigrette: Whisk ingredients together. Pour over quinoa mixture and stir to coat.

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