Quinoa and Chickpea Salad With Tomato Vinaigrette

By Joanne Lusted and The Test Kitchen

Keep uncooked quinoa fresh by refrigerating it in an airtight container for up to six months. You can refrigerate cooked quinoa for up to three days.

This recipe makes 4 serving(s)

Quinoa and Chickpea Salad With Tomato Vinaigrette
Photography by Yvonne Duivenvoorden

Nutritional information available online.

Ingredients

• 1 cup (250 mL) quinoa, rinsed
• 2 cups (500 mL) green beans, trimmed and chopped
• 1 can (540 mL) chickpeas, drained and rinsed
• 1 sweet red pepper, diced
• 1 cup (250 mL) crumbled feta cheese
• Tomato Vinaigrette:
• 1/3 cup (75 mL) bottled strained tomatoes, (passata)
• 3 tbsp (45 mL) red wine vinegar
• 3 tbsp (45 mL) olive oil
• 3 tbsp (45 mL) liquid honey
• 1/2 tsp (2 mL) dried Italian herb
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 pinch cayenne pepper

Preparation:

In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.

Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl.

Stir in cooled quinoa, chickpeas, red pepper and feta cheese.

Tomato Vinaigrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.