Quinoa Salad with Chickpeas

Quinoa (pronounced keen-wa) is an ancient grain from South America that is considered a complete protein. It can be used in any recipe in which you would use rice, and can be served hot or cold. It is easy to cook.


 ~Quinoa Salad with Chickpeas~


  • 1 cup (250 mL) quinoa, rinse in cold water
  • 2 cups (500 mL) green beans,  or broccoli ,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) canned tomatoes  drained and then pureed.
  • 2 cloves garlic
  • 3 tbsp (45 mL) red wine vinegar
  • 3 tbsp (45 mL) olive oil
  • 1/2 tsp (2 mL) each, basil, oregano
  • 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 or broccoli 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, herbs,  salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat. You may want to double the vinaigrette depending on how much you like on your salad.

    Note:   I usually double this recipe for large batches, and the dressing can be made and ahead and stored in the refrigerator. You can serve the dressing on the side as well to control the amount you put on the salad.

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