Quinoa Toss with Chickpeas and Herbs

3.7
(14)
Quinoa Toss with Chickpeas and Herbs
Photo: Blaine Moats
Prep Time:
25 mins
Stand Time:
60 mins
Chill Time:
24 hrs
Total Time:
25 hrs 25 mins
Servings:
8

Ingredients

  • 1 cup quinoa

  • 2 cup chicken broth or vegetable broth

  • 2 ears fresh corn or 1 cup frozen corn, thawed

  • 1 15 ounce can chickpeas

  • ½ cup crumbled feta cheese

  • ¼ cup finely chopped sweet onion

  • 3 tablespoon snipped fresh basil

  • 2 tablespoon snipped fresh Italian (flat-leaf) parsley

  • ¼ cup olive oil

  • 2 tablespoon 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 (per serving)

270 Calories
11g Fat
37g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 270
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 665mg 29%
Total Carbohydrate 37g 13%
Total Sugars 9g
Protein 9g
Vitamin C 7.7mg 39%
Calcium 50.5mg 4%
Iron 2.3mg 13%
Potassium 220mg 5%
Folate, total 64.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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