Quinoa and Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A simple cold salad that is nice for the summertime! I found the basis for this recipe in a magazine (I clipped it awhile ago, but I don't remember which one), but I wasn't a fan of some of the ingredients listed. So I made up my own version with these ingredients that I had at my home. I think you can alter it any way you'd like. Enjoy! Ingredients:
1 cup quinoa, rinsed |
2 cups low sodium chicken broth |
1 (15 ounce) can chickpeas, drained and rinsed |
1 cup frozen corn |
1 (8 ounce) container grape tomatoes, sliced in half |
1 red pepper, minced |
1/4 vidalia onion, minced finely |
2 tablespoons soy sauce |
1/4 cup olive oil |
1 lemon, juiced |
salt |
pepper |
8 basil leaves, chopped |
Directions:
1. Bring 2 cups of chicken broth to a boil. Add quinoa to the broth and cook until all broth is absorbed. Set aside.
2. Combine chickpeas, corn, tomatoes, minced red pepper and minced onion in large bowl. Add quinoa and stir until combined.
3. In a separate container mix together soy sauce, olive oil, lemon juice, salt and pepper.
4. Add dressing and chopped basil to the quinoa and vegetables and mix.
5. Refrigerate for at least one hour before serving.
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