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Quinoa Toss with Chickpeas and Herbs

Makes: 8 servings
Serving size: 1 cup
Prep 25 mins Stand 1 hr Chill Up to24 hrs
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  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
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)
  • 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 (g) 65,
  • Cobalamin (Vit. B12) (g) 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

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