Quinoa Toss with Chickpeas and Herbs

Quinoa Toss with Chickpeas and Herbs
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19 users rated this recipe an average rating of 4.0
Makes:
8 servings
Serving Size:
1 cup
Prep:
25 mins
Stand:
1 hr
Chill:
Up to 24 hrs
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Quinoa Toss with Chickpeas and Herbs

Ingredients
1
cup quinoa
2
cups chicken broth or vegetable broth
2
ears fresh corn or 1 cup frozen corn, thawed
1
15 ounce can chickpeas
1/2
cup crumbled feta cheese
1/4
3
tablespoons snipped fresh basil
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1/4
cup olive oil
2
tablespoons lemon juice
1
cup diced, cooked beets
 
Romaine leaves

Directions

  1. Rinse quinoa in a fine mesh sieve under cold running water; drain. In saucepan bring broth to boiling. Add quinoa. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until broth is absorbed. Remove from heat; set aside to cool.
  2. Cut corn from cobs. Rinse and drain chickpeas. In bowl combine quinoa, corn, chickpeas, cheese, onion, and herbs. For dressing, in bowl whisk together oil, lemon juice, 1/2 teaspoon each salt and pepper. Add to quinoa mixture; toss to coat.
  3. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours. Bring to room temperature before serving. Stir in beets just before serving. Serve in bowls lined with romaine leaves. Makes 8 (1-cup) servings.

Nutrition Facts

(Quinoa Toss with Chickpeas and Herbs)
    Per serving:
  • 270 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 7 mg chol.,
  • 665 mg sodium,
  • 37 g carb.,
  • 6 g fiber,
  • 9 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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