- make this recipe
- user reviews ()
- 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 cup finely chopped sweet onion
- 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
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.
- Servings Per Recipe 8,
- cal. (kcal) 270,
- Fat, total (g) 11,
- chol. (mg) 7,
- sat. fat (g) 2,
- carb. (g) 37,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 6,
- sugar (g) 9,
- pro. (g) 9,
- vit. A (IU) 243,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 665,
- Potassium (mg) 220,
- calcium (mg) 50,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
