Quinoa with Chickpeas, Feta and Veggies
Recipe By:
Prep + Cook Time:
25 mins
Serving Size:
6 Servings
As featured in the:
Jan. 28, 2009 Coupon Book
Recipe Category
Quinoa (keen-wah) is a grain that contains enough protein that it can replace meat! Similar to couscous, it’s quick to cook, light in flavor and very versatile. Try this salad on a bed of romaine lettuce or as a side dish by itself.
Ingredients
¾ cup chives (sliced into 1″ pieces)
1 cup extra virgin olive oil
salt (to taste)
1 cup quinoa
2 cup water
1 can chickpeas (drained and rinsed)
⅓ cup feta cheese (crumbled)
2 green onions (sliced thin)
1 Japanese or English hothouse cucumber (diced small; about 1 cup)
½ red bell pepper (diced small; about ¾ cup)
1 ½ tsp. curry powder
pepper (to taste)
chive infused oil
romaine lettuce leaves
Instructions
To make the chive infused oil: In a blender/food processor, combine the chives, extra virgin olive oil and ½ teaspoon salt and blend thoroughly. Pour through a fine sieve to separate the solids.
To make the quinoa: Boil water in a small pan and add quinoa. Cover and simmer for about 15 minutes or until all water has been absorbed, then fluff quinoa to loosen grains. Let cool to room temperature. Fold in the chickpeas, feta cheese, green onions, cucumbers, red bell pepper, curry powder, salt and pepper, and drizzle with chive infused oil. Serve on a bed of lettuce leaves or wrap in lettuce leaves for a fresh hand roll.
Recipe By:
Prep + Cook Time:
25 mins
Serving Size:
6 Servings
As featured in…
Jan. 28, 2009 Coupon Book
