Quinoa and Chickpea Salad With Tomato Vinaigrette Quinoa and Chickpea Salad With Tomato Vinaigrette

Quinoa and Chickpea Salad With Tomato Vinaigrette 150 Image by: Quinoa and Chickpea Salad With Tomato Vinaigrette 150 Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

Tomato Vinaigrette:

Method

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.

Nutritional facts Per serving: about

  • Sodium 1155 mg
  • Protein 18 g
  • Calories 556.0
  • Total fat 22 g
  • Potassium 649 mg
  • Cholesterol 35 mg
  • Saturated fat 8 g
  • Total carbohydrate 75 g

%RDI

  • Iron 46.0
  • Folate 53.0
  • Calcium 25.0
  • Vitamin A 18.0
  • Vitamin C 108.0
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Quinoa and Chickpea Salad With Tomato Vinaigrette

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