Quinoa And Chickpea Salad With Tomato Vinaigrette Recipes
QUINOA AND CHICKPEA SALAD WITH TOMATO VINAIGRETTE
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.
Provided by Karen Robinson
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 584.7, Fat 22.5, SaturatedFat 7.5, Cholesterol 33.4, Sodium 1124.9, Carbohydrate 78.5, Fiber 11.2, Sugar 17.8, Protein 19.5
QUINOA WITH CHICKPEAS AND TOMATOES
This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
Provided by sarahhouston
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g
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