Quinoa / garbanzo salad with roasted peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dry quinoa15 oz can garbanzo beans (or 1.5 cups cooked from dry beans)4 yellow, orange, or red bell peppers 2 green onions or scallions1 lemon2 Tbs olive oilsalt and pepper to taste
Slice peppers in half and remove seeds. Place on a foil-lined baking sheet under the broiler until skin is puffy and just blackened. Set aside until cool enough to handle. This step may be done in advance; roasted skinned peppers will keep a week or more in the refrigerator.
Cook quinoa according to package directions. Drain and rinse garbanzo beans. Chop green onions or scallions, and juice lemons.
Rub skin off peppers and cut into 1/2 inch square pieces. Combine cooked quinoa, garbanzos, roasted peppers, and scallions in a bowl with the lemon juice, olive oil, and salt and pepper to taste.
Serve warm or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user SORACOLVIN.
Cook quinoa according to package directions. Drain and rinse garbanzo beans. Chop green onions or scallions, and juice lemons.
Rub skin off peppers and cut into 1/2 inch square pieces. Combine cooked quinoa, garbanzos, roasted peppers, and scallions in a bowl with the lemon juice, olive oil, and salt and pepper to taste.
Serve warm or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user SORACOLVIN.
Nutritional Info Amount Per Serving
- Calories: 503.1
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 274.3 mg
- Total Carbs: 84.3 g
- Dietary Fiber: 10.9 g
- Protein: 14.9 g
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