Quinoa Chickpea & Feta Salad With Lemon Viniagrette Dressing
Recipe: #16282
December 08, 2014
Categories: Salads, Vegetable Salad, Cheese, Feta, Quinoa, July 4th, Labor Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A heart-healthy salad that`s full of flavor, for ease, use the roasted pepper in the jar. You can make this salad a day ahead and keep it in he fridge until you need to serve it, leftovers will last a few days sealed in a container and kept in the fridge. This makes a great salad to take to work in a sealed container to have for lunch, add some cooked chicken or turkey if desired"
Ingredients
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- FOR LEMON VINAIGRETTE DRESSING
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Nutritional
- Serving Size: 1 (388.1 g)
- Calories 455.7
- Total Fat - 26 g
- Saturated Fat - 6.1 g
- Cholesterol - 15.8 mg
- Sodium - 236.6 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 7 g
- Sugars - 6.8 g
- Protein - 16.6 g
- Calcium - 332.6 mg
- Iron - 3.5 mg
- Vitamin C - 61.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Blend all the viniagrette ingredients together then chill until ready to use
Step 2
Place the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.
Step 3
Once the quinoa is cool, transfer it to a large mixing bowl.
Step 4
Add the garbanzo beans, roasted peppers, onion, cilantro and feta.
Step 5
Gently toss together then start to add the dressing.
Step 6
Once the dressing has been added toss again and transfer to a serving bowl.
Step 7
Season with salt and pepper to taste.
Step 8
Add some more cilantro or feta to garnish.
Step 9
Serve at once or keep in the fridge until ready to use.
Tips
No special items needed.