From March 2011 issue of Canadian Living magazine. It's delicious and hard to mess up. I've used brown rice instead of quinoa and it works. I do not normally eat green beans but in this I do. I can not find strained tomatoes so I use canned crushed tomatoes.
Provided by Karen Robinson
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce the heat, cover and simmer for 12 minutes. Fluff with a fork and let cool.
- Meanwhile, in a saucepan of boiling salted water, blanch the green beans until tender-crisp, about 3 minutes. Drain then refresh in a bowl of ice water. Drain and transfer to a large bowl.
- Stir in cooled quinoa, chickpeas, red pepper and feta cheese.
- Tomato Vinaigrette: Whisk ingredients together. Pour over quinoa mixture and stir to coat.
Nutrition Facts : Calories 584.7, Fat 22.5, SaturatedFat 7.5, Cholesterol 33.4, Sodium 1124.9, Carbohydrate 78.5, Fiber 11.2, Sugar 17.8, Protein 19.5
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