This is a delicious summer salad that Joyce Primmer brought to a potluck.

QUINOA & CHICKPEA SALAD  WITH  TOMATO VINAIGRETTE

 

 

  INGREDIENTS

 

    1 cup (250ml) quinoa,rinsed

    2 cups(500ml) green beans,trimmed and chopped

    1 can (540ml) chickpeas,drained and rinsed

    1 sweet red pepper, diced

    1 cup (250ml) crumbled feta cheese

 

TOMATO VINAIGRETTE:

 

    1/3 cup (75ml) bottled strained tomatoes,( passata ) I buy the bottled tomatoes from Maltese

    3 tbsp (45ml) red wine vinegar

    3 tbsp (45ml) olive oil

    3 tbsp (45ml) liquid honey

    1/2 tsp (2ml) dried Italian herbs

    1/4 tsp (1ml) pepper

    1/2 tsp (2ml) salt

    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 water,blanch green beans until tender-crisp,about 3 mintues. Drain and refresh in bowl of ice water.Drain and transfer to large bowl.

 

Stir in cool 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.

 

 

Source: Canadian Living Magazine: March 2011

 

 

ENJOY.