Quinoa with Garbanzo Beans & Herbs

This is a recipe from a recent issue of Better Homes & Gardens. I adapted it slightly, but it is oh-so-good! You could also substitute whole wheat cous-cous for the quinoa. Would be delicious served along with grilled chicken or steak.

1 cup quinoa
2 cups chicken broth or vegetable broth
2 ears fresh corn
1 small container grape tomatoes, sliced
1 sweet red or orange bell pepper, diced finely
1 15 oz can chickpeas
1/2 cup crumbled feta cheese
1/4 cup finely chopped red onion
3 T. finely chopped fresh basil
2 T. finely chopped fresh flat leaf parsley
1/4 c olive oil
2 T. lemon juice
1 cup diced, cooked beets (optional)
Romaine leaves

1. Rinse quinoa in a fine mesh sieve under cold running water; drain.
2. In a saucepan, bring broth to boiling and add quinoa. Return to boiling; reduce heat to a simmer. Simmer, covered, 15 minutes or until broth is absorbed.
3. Remove from heat and set aside to cool.
4. Cut corn from cobs.
5. Rinse and drain the chickpeas.
6. In a bowl, combine quinoa, corn, chickpeas, cheese, onion, and herbs.
7. In a separate bowl prepare dressing by whisking together oil, lemon juice, 1/2 teaspoon each of salt AND pepper. Add dressing to quinoa mixture and toss to coat.
8. Cover and let stand at least 1 hour, or cover and refrigerate up to 24 hours. Bring to room temperature before serving.
9. Stir in beets just before serving. Suggested serving: serve in bowls lined with romaine leaves.

Prepares approximately 8 servings.

1 comment:

  1. I found this blog by complete accident but am SUPER happy I did! My newly turned 4 year old is a self proclaimed vegetarian. She is also allergic to Peanuts so it is HARD to get protein in her! Someone suggested Quinoa and we found it at Costco! I bought a bag but have not been able to find recipes anywhere! I am not sure a preschooler will enjoy some of them but with a little direction from you and some creativity I am hopeful she can get what she needs!


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