Quinoa and Chickpea Salad
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 166.0
- Total Fat: 8.7 g
- Cholesterol: 10.1 mg
- Sodium: 198.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.1 g
- Protein: 5.0 g
View full nutritional breakdown of Quinoa and Chickpea Salad calories by ingredient
Introduction
Quinoa, Chickpeas, Black Olives, Red Onion, Yellow Tomato, Feta Cheese, Parsley, Basil, Garlic, Red Wine Vinegar, Olive Oil Quinoa, Chickpeas, Black Olives, Red Onion, Yellow Tomato, Feta Cheese, Parsley, Basil, Garlic, Red Wine Vinegar, Olive OilNumber of Servings: 20
Ingredients
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2 cup DRY Quinoa
1 cup Chick Peas
small can Sliced Black Olives
1 serving Tomato - Yellow, Raw, 1 tomato (by POPEYETHETURTLE)
1 medium Red Onion
8 oz Feta Cheese
5 tbsp (C) Vinegar, Red Wine (Gr Value)
5 tbsp Extra Virgin Olive Oil
5 tbsp Parsley, dried
3 tbsp Basil
3 tsp Garlic powder
Tips
This is one of the quickest, easiest, tastiest, healthiest, recipes I can imagine. There is pretty much no prep time, as you can chop the onion and tomato, and drain the olives and chickpeas while the quinoa is cooking.
Can make in larger quantities to have throughout the week, or just in small batches since its so easy!
Directions
NOTE: THIS MAKES A VERY LARGE AMOUNT OF QUINOA - If you want to make a smaller amount of this salad, you can use a 1:2 ratio of quinoa to water (2 cups water per cup of quinoa). Then you can just edit the other ingredients to your liking.
Note: 1 cup of dry quinoa yields 3 cups cooked quinoa
1. Rinse quinoa, and add to sauce pan with 4 cups of water.
2. Bring to boil, cover, turn down the heat and simmer for approx. 10 min (until tender and the little white curled sprouts are visible)
3. Rinse and Drain Chickpeas
4. Wait until the quinoa has cooled down substantially before adding all ingredients together in big mixing bowl. (You don't have to do that but I just wanted to keep my feta cheese in chunks vs. having it melt).
Feel free to mix play with the amounts of spices and ingredients to your liking. This would also be great with cucumber.
Serving Size: Makes 10 cups (20 1/2 cups)
Note: 1 cup of dry quinoa yields 3 cups cooked quinoa
1. Rinse quinoa, and add to sauce pan with 4 cups of water.
2. Bring to boil, cover, turn down the heat and simmer for approx. 10 min (until tender and the little white curled sprouts are visible)
3. Rinse and Drain Chickpeas
4. Wait until the quinoa has cooled down substantially before adding all ingredients together in big mixing bowl. (You don't have to do that but I just wanted to keep my feta cheese in chunks vs. having it melt).
Feel free to mix play with the amounts of spices and ingredients to your liking. This would also be great with cucumber.
Serving Size: Makes 10 cups (20 1/2 cups)