Sunday, February 13, 2011

Magazine Monday #74: Quinoa & Chickpea Salad with Tomato Vinaigrette

After a disappointing last couple of issues, Canadian Living's March 2011 issue has a lot in it that I have bookmarked. This quinoa recipe is the first of a few recipes I plan on making. I love quinoa, and it makes me feel good to eat it because it's so nutritious. This was an easy salad to put together and I have lots around in my fridge for lunches & snack attacks.

I used fresh dill from my AeroGarden, which I had in abundance until I harvested it all a few days ago to make this dish and the borscht I posted about yesterday. Fresh dill is the shizz!

Quinoa & Chickpea Salad with Tomato Vinaigrette

1 cup quinoa, rinsed
2 cups green beans, trimmed & chopped
1 can chickpeas, drained & rinsed
1 red pepper, diced
1 cup feta cheese, crumbled
(my addition - a whole pile of fresh dill, chopped)

Tomato Vinaigrette

1/3 cup bottled strained tomatoes (passata)
3 tbsp red wine vinegar
3 tbsp olive oil
3 tbsp liquid honey
(original recipe: 1/2 tsp each dried Italian herb seasoning and salt)
1/4 tsp pepper
pinch cayenne (which I skipped)

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

Meanwhile, in a saucepan of boiling water, blanch green beans until tender-crisp, about 3 minutes. Drain & refresh in a bowl of ice water. Drain & transfer to a large bowl. (Fresh green beans at this time of year around here are scarce and not worth the money if you can find them; I used frozen beans which I steamed & then cooled.)

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

For the vinaigrette, whisk together all the ingredients and pour over the quinoa mixture; stir to coat.

This is an excellent salad, and the dressing has a hint of sweetness that nicely compliments the saltiness of the feta. Definitely a keeper recipe!


Pierce said...

That looks delcious and healthy. I am ashamed to admit eastng 5 doughnuts within the last 24 hours....a good salad like this would do my body wonders!

la said...

Aching with jealousy over your dill.

creampuff said...

Oh is this the recipe from the cover! It looks delicious!

December said...

I just made this with the dill addition (freeze dried was what I had) and with goat cheese, since I didn't have feta on hand. I also added some onion. So delicious! Oh! And I subbed 2/3 C original cous cous, since I was out of quinoa. Thank you sooooo much:) Paired with honey and chile glazed bbq chicken and a homemade kiwi mango salsa. A great meal indeed! Cheers!


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