Quinoa Toss with Chickpeas and Herbs
cups chicken broth or vegetable broth
ears fresh corn or 1 cup frozen corn, thawed
15 ounce can chickpeas
cup crumbled feta cheese
cup finely chopped sweet onion
tablespoons snipped fresh basil
tablespoons snipped fresh Italian (flat-leaf) parsley
cup olive oil
tablespoons lemon juice
cup diced, cooked beets
- 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.
- 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.
- 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